Risotto Cakes

3 Reviews
From: EatingWell Magazine January/February 2011

Turn leftover risotto into crispy risotto cakes with this easy recipe. Serve with marinara sauce and a big salad for a fast dinner or with poached eggs on top for brunch.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 large egg
  • 2 cups cold leftover risotto
  • 1 cup coarse dry whole-wheat breadcrumbs (see Tip), divided
  • 2 teaspoons extra-virgin olive oil, divided

Preparation

  • Active

  • Ready In

  1. Beat egg in a large bowl; stir in risotto and 1/2 cup breadcrumbs. Place the remaining 1/2 cup breadcrumbs in a shallow dish. Form the risotto mixture into eight 2 1/2-inch cakes (using about 1/4 cup for each cake) and dredge in the breadcrumbs.
  2. Coat a large nonstick skillet with cooking spray, add 1 teaspoon oil and heat over medium heat. Add the cakes and cook until browned on the first side, 2 to 4 minutes. Turn the cakes over, add the remaining 1 teaspoon oil to the pan and swirl the pan to coat the undersides of the cakes. Cook, reducing the heat if necessary, until browned on the second side, 2 to 4 minutes more.
  • To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.

Nutrition information

  • Serving size: 2 risotto cakes
  • Per serving: 303 calories; 9 g fat(2 g sat); 3 g fiber; 40 g carbohydrates; 11 g protein; 16 mcg folate; 52 mg cholesterol; 2 g sugars; 0 g added sugars; 327 IU vitamin A; 2 mg vitamin C; 117 mg calcium; 2 mg iron; 515 mg sodium; 200 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 1/2 starch, 1 fat

Reviews 3

February 19, 2015
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By: EatingWell User
Delicious! My family really enjoyed this. I put 1/4 piece of a slice of fontna cheese inside each risotto cake. Wonderful! Pros: Quick, great way to use up risotto Cons: NULL
October 11, 2013
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By: EatingWell User
You forget your eating leftovers I've made these risotto cakes twice using leftover tomato & sausage rissotto and served them with a simple salad for dinner. Its a nice way to use up the the leftover rissotto without feeling like your eating leftovers. My toddler who won't eat the original rissotto ate & enjoyed the cakes, which makes it a winning recipe here. Pros: simple Cons: NULL
March 22, 2013
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By: EatingWell User
Sounds Bland Unless risotto is already seasoned, the taste would be bland. I would add some fresh chopped basil, shredded mozzarella and grated parm. Pros: Uses leftovers Cons: No spice/herbs, bland