Rice & broccolini torte

The crunchy breadcrumb crust on top is a yummy contrast to the creamy rice, ricotta and veggie centre of this family-friendly torte.

Ingredients

• 2 tbs extra virgin olive oil
• 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
• 75g (1/3 cup) Arborio rice
• 1 bunch broccolini, ends trimmed (Broccolini is a green vegetable resembling broccoli)
• 2 eggs, lightly whisked
• 300g firm fresh ricotta
• 70g (2/3 cup) finely grated parmesan or pecorino
• Large pinch of ground nutmeg

Method

1. Preheat oven to 180°C. Brush a 1L (4-cup) capacity, 12 x 20cm (base measurement) glass or ceramic ovenproof dish with half the oil to lightly grease. Sprinkle with half the breadcrumbs and rotate the dish to coat the base and sides. Turn the dish over to remove excess breadcrumbs.
2. Cook the rice in a small saucepan of salted boiling water for 12 minutes or until al dente. Drain.
3. Meanwhile, cut the broccolini stems from the florets. Cook the stems in a saucepan of salted boiling water for 4 minutes. Add the florets and cook for a further 2-3 minutes or until the florets and stems are tender. Refresh under cold water. Drain. Pat dry with paper towel. Finely chop.
4. Combine the rice and broccolini in a bowl. Stir in the egg, ricotta, parmesan or pecorino and nutmeg. Season with salt and pepper. Spoon into the prepared dish and smooth the surface.
5. Drizzle over the remaining oil. Top with the remaining breadcrumbs and press down gently. Bake for 35-40 minutes or until golden and firm in the centre. Set aside to cool slightly. Cut into pieces and serve warm or at room temperature.

(Source: taste.com)