Risotto Cakes
Risotto cakes are a creative way to use leftover risotto. They make a delicious appetizer or side dish.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 1 cup Arborio Rice
- 3 cup Vegetable Stock
- 1 cup Parmesan Cheese
- 2 cup Bread Crumbs
- 1 Egg
- 2 tablespoon Fresh Parsley
- 1 clove Garlic
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 4 tablespoon Extra Virgin Olive Oil
Instructions
- In a saucepan, bring the vegetable stock to a simmer.
- In a separate large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook until fragrant.
- Add the Arborio rice to the saucepan and cook for 2 minutes, stirring constantly.
- Begin adding the hot vegetable stock, one ladle at a time, stirring constantly until each ladle of stock is absorbed before adding the next.
- Continue adding stock and stirring until the rice is cooked and creamy, but still al dente.
- Remove the risotto from heat and stir in the Parmesan cheese, bread crumbs, parsley, salt, and black pepper.
- Allow the mixture to cool for 10 minutes.
- Shape the risotto mixture into patties and place them on a baking sheet.
- In a large skillet, heat the remaining olive oil over medium heat.
- Fry the risotto cakes on each side until golden brown.
- Serve the risotto cakes hot, garnished with extra Parmesan cheese and parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 38g13%
- Sugars 1g
- 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.