Omelette without eggs with zucchini and radishes, baked
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Rice porridge with ricotta and spinach
ingredients
servings
1
Spinach
200 grams
Rice flakes
100 grams
Water
350 grams
Ricottina cheese
100 grams
Iodized salt
to taste
Nutmeg
to taste
Pepper
to taste
Garlic powder
to taste
single courses from Italy - Lazio
Rice porridge with ricotta and spinach
Rice porridge with ricotta and spinach
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A very good version of salty porridge, a mix between filling a salty pie and a risotto
preparation
step 1
Wash the spinach well, then cook them in a pan with water and garlic
step 2
When they are almost completely dried, add the flakes of rice and water, stirring and shrinking like a risotto.
step 3
Serve with ricotta and add the nutmeg, until it is all beautiful dense, then turn off the fire
step 4
Add salt, pepper and, if you like, raw oil.
