Risotto rice cake

4 tbspn o oil
1 onion finely chopped
3 cl garlic
1 cup risotto rice
2.5 cup chicken stock
1 cup ricotta
1/2cup cream
1 cup chopped blanched spinach
2 tablespoons fresh basil
1 cup grated cheddar
.5 cup Parmesan
6 eggs lightly beaten
S & p
Sweat onion garlic and o oil. Add rice and toast until brown. Add stock. Being to boil. Stir and cover and simmer for 15 mins. Cool. Add remaining ingredients to cold risotto. Add s & p. Pour into 22cm spring form tin. 1.25 hours 180oc. Or muffin tins.