Nutrition per serving may change if servings are adjusted.
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
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.
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.
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
October 11, 2013
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.
March 22, 2013
By: EatingWell User
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