In a saucepan, sauté the onion in oil, add the rice and toast it. Then, simmer with white wine. Cook the rice adding the stock as needed. Halfway through cooking add the chopped spinach and salt. Once cooked, stir with butter and grated cheese, cover with a lid and let it rest.

Place the risotto in a bowl, add the mozzarella cut into small pieces, 1 tablespoon of red pesto, 2 whipped eggs and mix well. Pour the mixture into a greased plumcake mold previewsly sprinkled with breadcrumbs, finish with a few dabs of butter and breadcrumbs.

Place in a pre-heated static oven at 200 ºC (180 ºC ventilated) for about 25 minutes. Let it cool, remove the timbale, serve it in slices and garnish with a tablespoon of red pesto.