RISOTTO CAKES
Risotto Cakes made in a mini-muffin pan. A great way to use leftover risotto to make lunchbox snacks. This is one of those basic recipe ideas that you can easily adapt to use up whatever odds and ends of ingredients you have on hand. And it's a recipe that can easily be doubled. I've not frozen these, but I've always found rice dishes freeze well, so I'm sure you'll find you can also freeze them.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 20m
Yield 12 risotto cakes, 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine risotto, spinach, tomato (or red pepper) and seasonings in a bowl and mix well until combined.
- Lightly grease a mini-muffin pan or spray it with oil, spoon the mixture into the recesses until the tops are rounded, and sprinkle the risotto cakes with parmesan.
- Bake in a moderate oven (180ºC) for 15 to 20 minutes or until the risotto cakes are firm and golden. If serving warm, allow the risotto cakes to rest in the pan for 5 minutes before removing them from the pan.
- Serving Suggestions: Serve at room temperature with a salad. Or warm with grilled or BBQd meats, or as part of a vegetarian meal. If you want to serve them with a sauce, I recommend ~*Pamela*~in Winnipeg's Mushroom Sauce for Meatballs #121093.
Nutrition Facts : Calories 80.7, Fat 2.5, SaturatedFat 1.5, Cholesterol 7.3, Sodium 130.4, Carbohydrate 10.2, Fiber 0.3, Sugar 0.6, Protein 4.2
EASY RISOTTO CAKES
This quick recipe for Easy Risotto Cakes uses just 5 ingredients and takes less than 10 minutes! A great way to use leftover risotto.
Provided by Karrie | Tasty Ever After
Categories Appetizer/Entree Side Dish
Time 10m
Number Of Ingredients 5
Steps:
- Heat oil in a medium frying pan over medium heat. While the oil is heating up, set up a breading station with three shallow plates with flour in one, the beaten egg in another, and the bread crumbs in the third.
- Divide risotto into 4 separate but equal portions. Form each portion into a round shape and dip first in the flour, then dip in the egg, then dip last in the bread crumbs. Place each cake in the hot oil and shallow fry for about 4-5 minutes on each side, or until browned and crispy.
- Serve hot as a main or side dish, anytime of the day for breakfast, lunch, or dinner!
Nutrition Facts : Calories 311 kcal, Carbohydrate 37 g, Protein 5 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 40 mg, Sodium 65 mg, ServingSize 1 serving
VERY EASY RISOTTO
This green onion and Parmesan cheese rice dish is easy, fast and doesn't require constant stirring!
Provided by Kim Sanchez
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
- Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 34.3 g, Cholesterol 21.2 mg, Fat 7.8 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 4.7 g, Sodium 284.3 mg, Sugar 0.5 g
PAN-FRIED RISOTTO CAKES
Provided by David Tanis
Categories dinner, lunch, appetizer, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put butter and 2 tablespoons olive oil in a wide heavy-bottom saucepan or deep skillet over medium-high heat. Add onion and cook until softened and lightly colored, about 5 minutes. Add squash and season generously with salt and pepper. Cook, stirring occasionally, until squash is cooked but not soft, about 5 minutes. Add rice and sage and stir to combine, then add wine and cook for 1 minute more.
- Add 2 cups vegetable broth and bring to a brisk simmer. Cook until liquid is nearly evaporated, about 5 minutes. Continue adding broth 1 cup at a time and cook in the same fashion until rice is just done and all liquid is absorbed (it should take 4 to 5 cups broth), about 10 minutes. Turn off heat and stir in Parmesan, Fontina and lemon zest and juice. Taste and adjust seasoning (rice should be well seasoned). Stir in chives, then spread mixture on a baking sheet or platter to cool. Cool for at least 2 hours (or refrigerate overnight, covered).
- With a spoon, divide mixture into 12 pieces. Shape each piece into an oval patty. Roll patties lightly in flour to coat. Pour olive oil to a depth of 1/2 inch into a cast-iron skillet and place over medium heat. Dip floured rice patties briefly into beaten egg, then fry gently on both sides until browned. Drain on paper towels. Serve hot, sprinkled with more Parmesan and chives if desired.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 8 grams, Carbohydrate 53 grams, Fat 17 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 827 milligrams, Sugar 3 grams, TransFat 0 grams
MUSHROOM RISOTTO CAKES
Categories Cheese Mushroom Rice Appetizer Side Sauté Quick & Easy Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 5
Steps:
- Put oven rack in middle position and preheat oven to 350°F. 3Form chilled risotto into 8 (3/4-inch-thick) patties using wet hands. Put flour, eggs, and bread crumbs in 3 separate shallow bowls. Coat 1 cake with flour, tapping off excess, then egg (letting excess drip off), and then bread crumbs. Transfer to wax paper. Repeat with remaining cakes.
- Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 cakes, turning over once, until browned, 5 to 6 minutes total. Transfer with a slotted spatula to a paper-towel-lined baking pan and keep warm in oven. Heat remaining 3 tablespoons oil and sauté remaining 4 cakes in same manner.
RISOTTO CAKES WITH MOZZARELLA
Provided by Julia Reed
Categories dinner, main course
Time 1h30m
Yield 7 servings (15 cakes)
Number Of Ingredients 13
Steps:
- Bring broth to a slow simmer. Put 1 tablespoon butter, 2 tablespoons olive oil and the onion in a heavy saucepan over medium high heat. Stir until onion becomes translucent, about 7 minutes. Add rice and stir to coat well. Add 1/2 cup of the broth, stirring constantly, until almost all the liquid is absorbed. Repeat process, stirring constantly, and adjust heat so mixture simmers but rice does not scorch. After about 20 minutes, nearly all of the stock should be absorbed. Rice should be creamy but firm to the bite. Stir in Parmesan and 2 tablespoons butter.
- Remove from heat, spread risotto onto a large plate and place in refrigerator for 1/2 hour until firm and chilled. Using a spoon or a melon scooper, make 15 small half balls of the mozzarella. Pack risotto into 1/3-cup measure and invert onto the palm of your hand. Place a half ball of mozzarella in center and press risotto around the ball to make a patty about 2 1/2 inches in diameter and 3/4 inch thick. Make sure risotto covers the cheese. Repeat until you have 15 rice cakes.
- Place 2 eggs and 2 tablespoons water in a bowl and beat with a fork. Spread flour and bread crumbs on separate plates. Mix salt into bread crumbs. Coat each cake lightly with flour, dip in egg mixture, shake off excess and coat evenly with bread crumbs. (If needed, beat remaining egg with 1 tablespoon water.)
- Preheat oven to 200 degrees. Line a baking sheet with paper towels. In a large skillet over medium-high heat, melt 2 tablespoons butter in 4 tablespoons oil. When butter stops bubbling, fry the first batch of cakes until golden brown and crispy, about two minutes per side. Place on baking sheet and put in the oven. Drain off oil and wipe out pan with paper towels. Fry the rest of the cakes in remaining oil and butter.
- Place two cakes on each plate. Sprinkle with Parmesan and spoon tomato sauce around them. Garnish with marjoram.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 26 grams, Carbohydrate 84 grams, Fat 45 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 17 grams, Sodium 837 milligrams, Sugar 5 grams, TransFat 0 grams
RISOTTO CAKES
Use leftover risotto from last night's dinner to make a simple lunch of small fried cakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes 4 cakes
Number Of Ingredients 4
Steps:
- Dust risotto cakes with flour.
- Heat the pan to medium-high and swirl in about 2 tablespoons olive oil. Brown the cakes on both sides, heating through, about 4-5 minutes. Serve with grated Parmesan on top.
EASY RISOTTO
Make and share this Easy Risotto recipe from Food.com.
Provided by katymae16
Categories Rice
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a medium saucepan.
- Add onion and saute 1 minute.
- Add rice, then cook and stir for 2 minutes more.
- Stir in water, bouillon, and pepper.
- Bring to a boil; reduce heat, cover, and simmer for 20 minutes (don't lift the lid!).
- Remove saucepan from heat and let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy (if necessary, stir in a little hot water to reach desired consistency).
- Stir in parmesan cheese.
Nutrition Facts : Calories 240.9, Fat 6.5, SaturatedFat 4, Cholesterol 17.5, Sodium 174.2, Carbohydrate 38.3, Fiber 1.9, Sugar 1.1, Protein 6.5
CHIVE RISOTTO CAKES
Steps:
- Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
- Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
- When ready to cook, preheat the oven to 250 degrees F.
- Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.
RISOTTO CAKES
Steps:
- In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
- Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.
EASY BAKED TOMATO RISOTTO
Set kids a challenge in the kitchen and make this tasty baked tomato risotto together. We've listed all the equipment they'll need to make the recipe
Provided by Cassie Best
Categories Dinner
Time 20m
Number Of Ingredients 18
Steps:
- Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 200C/180C fan/gas 6. Melt the butter in a large ovenproof frying pan over a medium heat and fry the onion for 3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well to coat in the buttery onion mixture.
- If you're using a stock cube, boil the kettle. Crumble the stock cube into a jug and carefully measure in 700ml hot water from the kettle, stirring to dissolve the cube. If using fresh stock, warm this in a pan over a low heat until steaming.
- Add the cherry tomatoes and hot stock to the rice, season with salt and pepper and stir to combine.
- Cover with a tightly fitting lid and bake for 20 mins. Carefully remove from the oven using oven gloves and stir - the rice should be just cooked, with a little bite. The risotto may still look quite runny at this stage.
- Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the cheese and the basil to serve.
Nutrition Facts : Calories 411 calories, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium
RISOTTO CRAB CAKES
These are so good! Delicious crab cakes with risotto added. Make them small and serve with mango salsa or tartar sauce. They double as an awesome appetizer.
Provided by lsneed62
Categories Crab Cakes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium heat.
- While oil is heating, mix crabmeat, bread crumbs, risotto, green onion, egg, mayonnaise, lemon juice, bell pepper, parsley, seafood seasoning, seasoned salt, hot pepper sauce, and black pepper together in a bowl until well combined.
- Place large spoonfuls of the crab mixture into the skillet, forming 6 cakes. Cook until golden brown, turning only once halfway through, about 10 minutes.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 12.4 g, Cholesterol 46.9 mg, Fat 9.8 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 1.7 g, Sodium 582.4 mg, Sugar 1.1 g
More about "easy risotto cakes food"
RISOTTO CAKES EGGS FLORENTINE - NATURAL COMFORT KITCHEN
From naturalcomfortkitchen.com
EASY RISOTTO RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
RISOTTO CAKES - FEAST AND MERRIMENT
From feastandmerriment.com
15 FANTASTICALLY EASY RISOTTO RECIPES - THE SPRUCE EATS
From thespruceeats.com
10 BEST OVEN BAKED RISOTTO RECIPES | YUMMLY
From yummly.com
RISOTTO CAKES - RECIPE - FINECOOKING
From finecooking.com
RISOTTO CAKES - FASHIONABLE FOODS
From fashionablefoods.com
BASIC RISOTTO | RICARDO
From ricardocuisine.com
COOKING WITH LEFTOVERS: RISOTTO CAKES - KITCHN
From thekitchn.com
PAN FRIED RISOTTO CAKES - BELL' ALIMENTO
From bellalimento.com
17 CREAMY RISOTTO RECIPES ANYONE CAN MAKE | TASTE OF …
From tasteofhome.com
RISOTTO CAKES | TESCO REAL FOOD
From realfood.tesco.com
RISOTTO RECIPE FOR BEGINNERS - THE SPRUCE EATS
From thespruceeats.com
THE EASIEST BASIC RISOTTO RECIPE | COOKING LIGHT
From cookinglight.com
27 RISOTTO RECIPES FOR FANCY (BUT EASY) DINNERS AT HOME
From epicurious.com
HOW TO MAKE ITALIAN RISOTTO CAKES FROM LEFTOVER RISOTTO
From spinachtiger.com
EASY RISOTTO CAKES - FOODS AND DIET
From foodsanddiet.com
BAKED RISOTTO CAKES – THE PERFECT SOLUTION FOR LEFTOVER RISOTTO!
From foolacarnivore.com
NO-STIR CREAMY LEMON & HERB BAKED RISOTTO - RECIPETIN EATS
From recipetineats.com
CRISPY RISOTTO CAKES RECIPE | MYRECIPES
From myrecipes.com
BAKED RISOTTO CAKES MADE WITH LEFTOVER, WELL-CHILLED RISOTTO
From everydayhealthyeverydaydelicious.com
RISOTTO CAKES - PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
CRISPY* BAKED RISOTTO CAKES | PARENTS NEED TO EAT TOO
From debbiekoenig.com
EASY RISOTTO CAKES BY KARRIE - FOODRHYTHMS
From foodrhythms.com
LEFTOVER RISOTTO CAKES - MY SEQUINED LIFE
From mysequinedlife.com
EASY RISOTTO CAKES | RECIPE | EASY RISOTTO, RISOTTO RECIPES, RISOTTO …
From pinterest.com
CHEESY RISOTTO CAKES IN TOMATO SAUCE - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
RISOTTO CAKES - LIDIA
From lidiasitaly.com
CRISPY RISOTTO CAKES - READER'S DIGEST CANADA
From readersdigest.ca
25 EASY RISOTTO RECIPES FOR DINNER TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
EASY RISOTTO RECIPES | OLIVEMAGAZINE
From olivemagazine.com
EASY RISOTTO CAKES | RECIPE | EASY RISOTTO, QUICK RECIPES, RISOTTO …
From pinterest.ca
MOZZARELLA RISOTTO CAKES | ITALIAN RECIPES | GOODTO
From goodto.com
CRISPY RISOTTO CAKES RECIPE - FOOD NEWS
From foodnewsnews.com
RISOTTO CAKES - PLANT BASED SCHOOL
From theplantbasedschool.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love