Sartu di riso

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Sartu di riso

Category Main course
Serves 6
Preparation 30 mins + chilling
Cooking 1hr 10 mins

Rating: Rated 0 / 5 (0 ratings)

We've given two different sauce options for when you cook this risotto pie – one with rich tomatoes and the other with white wine, to create a choice of flavours. Both are equally delicious with the roasted vegetable filling!


  • 250g risotto rice
  • For the sauce: 3 tbsp olive oil
  • 6 cloves garlic, halved
  • 1 tsp ried oregano
  • sea salt and freshly ground black peppr
  • For the filling: 1 leek, cut into 1cm slices
  • 1/2 yellow pepper, deseeded and cut into 2cm strips
  • pinch of salt
  • 50g pitted olives
  • 100g smoked vegetarian mozzarella
  • 2 litres water
  • 6 mall hallots, halved
  • 2 tsp fresh thyme leaves, chopped
  • 2x 400g cans chopped tomatoes or 300ml white wine
  • 50g vegetarian har chse, finely grated
  • 1 courgette, halved lengthways and cut into 0.5cm slices
  • 1 tbsp olive oil
  • 200g spinach
  • 100g vegetarian mozzarella
  • To decorate: 1 tbsp pine nuts and handful of baby herbs


Stage 1

In a large saucepan, cook the rice in the water for 20–30 minutes until tender. Drain as soon as it is cooked and just as the water starts going cloudy. Set aside.

Stage 2

While the rice is cooking, make the sauce. You can either make a tomato sauce for a red version or a white wine sauce for a white
version. Heat the olive oil in a saucepan and gently fry the shallots with a pinch of salt until soft. Add the garlic and herbs and fry for 1 minute. Add the tinned tomatoes or the white wine. Simmer until the sauce is thick and reduced by half.

Stage 3

Mix in the cooked rice and stir gently on a low heat for a few minutes. Add the vegetarian hard cheese, plus salt and pepper to taste. Leave to cool completely. While the rice and sauce are cooling, roast the vegetables for the filling. Preheat the oven to 200C/fan 180C/gas 6. Place the vegetables in a roasting tin, drizzle a tablespoon of olive oil and a pinch of salt over the top and cook for 20 minutes.

Stage 4

Wash the spinach and wilt it down in a large saucepan. Refresh under cold water, then drain and squeeze out the excess water.

Stage 5

Line a 22cm springform cake tin with baking parchment and brush with a little olive oil. Press two-thirds of the rice mixture into the bottom of the cake tin and 5cm up the sides to create a pie crust. Fill the pie with layers of the roasted vegetables, spinach, olives and mozzarella. Top with a layer of the remaining rice and press gently to smooth it down.

Stage 6

Bake in the oven for 40 minutes, until the rice looks crispy around the edges. Allow to cool for 10 minutes, then run a small knife around the edge to release and remove from the tin. Serve decorated with the pine nuts and fresh young herbs.


Sartu di riso


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Rachel Demuth
Photography: All images © Rob Wicks/Eat pictures unless stated otherwise. Food styling by Lydia Downey

Nutritional info

Nutritional values are per serving.

  • Calories: 421g
  • Fat: 21g
  • Saturated fat: 8g
  • Protein: 15g
  • Carbohydrates: 41g
  • Sugars: 7g
  • Fibre: 4g
  • Salt: 0.81g

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