Risotto cakes Recipe

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  • Vegetarian

serves:

8

Skill:

easy

Cost:

cheap

Total Time:

00:30

Prep:

00:10
plus chilling time

Cooking:

00:20

Nutrition per portion

RDA
Calories 680 kCal 34%
Fat 32g 46%
  -  Saturates 13g 65%

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

  • 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

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