Fried Risotto Cakes
Risotto cakes are a great way to use up leftover risotto and turn it into a delicious crispy snack.
This is vegetarian recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Ingredients
- 1 cup Arborio Rice
- 3 cups Vegetable Broth
- 0.5 cup Parmesan Cheese
- 2 large Eggs
- 0.5 cup Breadcrumbs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 1 cup Vegetable Oil
Instructions
- In a saucepan, bring the vegetable broth to a simmer.
- In a separate large saucepan, add the Arborio rice and a ladleful of hot vegetable broth. Stir continuously until the liquid is absorbed.
- Continue adding the vegetable broth, one ladleful at a time, stirring until absorbed before adding more. Repeat until the rice is cooked al dente.
- Remove from heat and stir in the Parmesan cheese, salt, and black pepper.
- Let the risotto cool for about 10 minutes.
- In a shallow dish, beat the eggs. In another shallow dish, place the breadcrumbs.
- Shape the cooled risotto into small patties. Dip each patty into the beaten eggs, then coat with breadcrumbs.
- Heat vegetable oil in a frying pan over medium heat. Fry the risotto cakes until golden brown on both sides.
- Remove from the pan and drain on paper towels.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 2g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.