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Best Easy Torta di Riso Genovese Recipe

Name: Best Easy Torta di Riso Genovese Recipe
Total time: 65 min
Yield: 180 g
Ingredients: long-grain white rice 1.5 cups; artichoke hearts 9 oz; large eggs 4 pieces; Parmigiano-Reggiano cheese 0.75 cups; whole milk 1 cup; fresh parsley 0.25 cups; olive oil 2 tbsp; salt 1 tsp; black pepper 0.5 tsp; nutmeg 0.25 tsp

Savory Ligurian rice pie with artichokes, eggs, and Parmigiano bakes into golden perfection. This vegetarian high protein mediterranean dish makes an excellent family lunch or picnic option.

Cook 65 min Difficulty NORMAL 290 kcal

#Vegetarian #Mediterranean #High Protein

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Ingredients

Main ingredients

long-grain white rice 1.5 cups
artichoke hearts 9 oz
large eggs 4 pieces
Parmigiano-Reggiano cheese 0.75 cups
whole milk 1 cup
fresh parsley 0.25 cups

Seasonings/Sauce

olive oil 2 tbsp
salt 1 tsp
black pepper 0.5 tsp
nutmeg 0.25 tsp

Nutrition summary

Carbohydrates 35 g 48%

Protein 13 g 18%

Fat 9 g 28%

Serving size 180g

Cooking steps

1

Preheat oven to 375°F. Grease a 9-inch pie pan lightly with olive oil.
2

Cook rice in salted boiling water until just tender, about 13 minutes; drain thoroughly and let cool to room temperature.
3

In a skillet over medium heat, sauté artichoke hearts in 1 tbsp olive oil for 3–4 minutes until softened and lightly golden. Set aside to cool.
4

In a large bowl, beat eggs, then whisk in milk, salt, pepper, and nutmeg. Stir in cooled rice, sautéed artichokes, Parmigiano-Reggiano, and parsley until fully combined.
5

Pour mixture into pie pan, drizzle remaining olive oil over top, and bake for 40–45 minutes. The pie should be golden and set with a lightly puffed top; let rest 10 minutes before slicing.

Personalized Q&A

Q. What's the key ingredient in this Torta di Riso Genovese recipe?

The key ingredients are long-grain rice and artichoke hearts, which give the pie its unique texture and flavor. Parmigiano-Reggiano cheese also provides savory depth and richness, making these three elements essential for an authentic flavor.

Q. How do you avoid an undercooked or mushy pie texture?

To prevent a mushy texture, cook the rice just until tender—avoid overcooking—and drain it thoroughly. Let it cool before mixing with the other ingredients to ensure proper binding. Baking at 375°F for 40–45 minutes ensures the pie sets firmly with a golden top.

Q. What is the main cooking technique that ensures flavor in this recipe?

Sautéing the artichoke hearts in olive oil over medium heat before adding to the filling enhances their flavor and prevents sogginess. Using high-quality Parmigiano and careful oven temperature also contributes significantly to taste and texture.

Q. How much protein and calories are in each serving?

Each serving contains 13g of protein and 290 kcal, making this Torta di Riso Genovese a high-protein yet moderate calorie dish—ideal for a satisfying meal.

Q. Is this recipe suitable for Mediterranean or vegetarian diets?

Absolutely! The recipe is vegetarian—no meat or fish is included—and it embodies Mediterranean cooking with olive oil, vegetables, herbs, and Parmigiano-Reggiano.

Best Easy Torta di Riso Genovese Recipe

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