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Spinach and Gruyère risotto cake with red cabbage winter salad recipe

Spinach and Gruyère risotto cake with red cabbage winter salad recipe

14 ratings

This wholesome, comforting dish, made with fresh spinach and creamy gruyère and accompanied by a crunchy red cabbage salad will please all the family. See method

  • Serves 6
  • 10 mins to prepare and 40 mins to cook
  • 559 calories / serving

Ingredients

  • 350g (11½oz) Arborio rice
  • 15ml (1 tbsp) olive oil plus extra for brushing
  • 2 small onions, finely chopped
  • 1 garlic clove, crushed
  • 250g (8oz) young spinach
  • 4 medium eggs, beaten
  • 75ml (3fl oz) single cream
  • 2 tbsp chopped rosemary
  • 125g (4oz) Gruyère cheese

For the salad

  • ¼ red cabbage, very finely sliced
  • 85g (3oz) watercress
  • 1 green apple, cored and finely sliced
  • 75g (3oz) walnuts, toasted and roughly chopped
  • 30ml (2 tbsp) balsamic vinegar
  • 30ml (2 tbsp) olive oil
Risotto rice can always be swapped for paella rice

Each serving contains

  • Energy

    2340kj
    559kcal     28%

  • Fat

    30g 43%

  • Saturates

    9g 44%

  • Sugars

    7g 7%

  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 57.4g Protein 18.8g Fibre 4.6g

Method

  1. Preheat the oven to gas mark 6, 200°C, fan 180°C. Line the base of a 20cm (8in) springform cake tin with nonstick baking paper and brush the sides with a little oil to prevent sticking.
  2. Cook the risotto rice in boiling salted water for 10 minutes, and drain. Set aside.
  3. Heat the olive oil over a medium heat in a large, heavy-based frying pan. Cook the onions and garlic until soft. Add the spinach and cook, stirring, for 2-3 minutes, until wilted. Cool, then add the rice, eggs, cream and rosemary. Season, then stir in 100g (3 1⁄2 oz) Gruyère. Season again.
  4. Spread the mixture into the cake tin and sprinkle with the remaining cheese. Bake in the oven for 30 minutes.
  5. Meanwhile, make the winter salad; combine the cabbage, watercress, apple and walnut pieces in a large bowl. Mix the balsamic vinegar and olive oil well and pour over the salad.
  6. Allow the risotto cake to cool slightly in the tin, then turn out, slice into wedges and serve with salad.

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