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Risotto cakes

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Essentials magazine, risotto cakes
Essentials magazine, risotto cakes
  • Serves: 8

  • Prep time:

    plus chilling time
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Triple tested: These more-ish risotto cakes are made with leftover pea risotto. Great when you want a quick dinner. Brought to you by Essentials magazine

Ingredients

  • Leftover risotto
  • 20g chopped chives
  • Taleggio cheese
  • Serve with salad and lemon wedges

Method


  1. Stir 20g chopped chives into half the chilled risotto. Roll into 8 balls, then push a cube of Taleggio into each. Flatten, dust with flour and chill. Cook the cakes for 3 mins on each side, drain on kitchen paper, then bake for 5 mins in a hot oven. Serve with salad and lemon wedges

 

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 680(kcal)
  • Fat 32.0g
  • Saturates 13.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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(6 ratings)

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