Ricotta Risotto Frittata

May 19, 2019
Photo by Jessica Volz
Author Notes

In this recipe, comfort food and versatility meet their match. A layer of Lundberg's melt-in-your-mouth Arborio rice provides an innovative foundation for a ricotta-infused frittata. While the list of serving ideas are too voluminous to provide, I find myself frequenting a garnish involving sliced strawberries on a bed of artichoke tapenade.

To learn more about Lundberg's White Arborio Rice, visit:
Jessica Volz

  • Prep time 30 minutes
  • Cook time 50 minutes
  • Serves 4-8
  • For the Arborio Layer
  • 2 cups Lundberg White Arborio Rice
  • water
  • 1 pinch sea salt
  • For the Frittatas:
  • olive oil (to grease 2 9-inch Pyrex pie dishes)
  • 8 large organic eggs
  • 1 tub part-skim ricotta
In This Recipe
  1. For the Arborio Layer
  2. In a medium-sized saucepan, add rice and cover with cold water so that the water level is 1 to 2 inches above the rice.
  3. Bring to a boil and add a pinch of sea salt. Let simmer, uncovered, for 10 minutes, or until the rice is done and the liquid has evaporated.
  1. For the Frittatas:
  2. Grease two 9-inch glass pie plates with olive oil. Place on two baking sheets in a cold oven.
  3. Carefully "line" each pie plate with half of the Arborio rice.
  4. Whisk together four eggs and half of the ricotta container per frittata. Pour mixture over the rice, making sure that there is no overflow.
  5. Bake at 350 degrees for 50 minutes.
  6. Serve with your favorite fruit and/or tapenades.

See Reviews

See what other Food52ers are saying.