Spinach and Gruyère risotto cake with red cabbage winter salad | Tesco Real Food
This wholesome, comforting dish, made with fresh spinach and creamy gruyère, and accompanied by a crunchy red cabbage salad will please all the family. For this risotto cake recipe and many more...
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
- 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
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