Risotto Cakes

Rating: 2.67 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2011

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Recipe Summary

total:
30 mins
Servings:
4
Nutrition Profile:
High Fiber
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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 Facts

Serving Size: 2 risotto cakes
Per Serving:
303 calories; protein 11.5g; carbohydrates 39.9g; dietary fiber 2.7g; sugars 1.6g; fat 9g; saturated fat 2.5g; cholesterol 52.3mg; vitamin a iu 327.3IU; vitamin c 2mg; folate 15.8mcg; calcium 116.5mg; iron 1.6mg; magnesium 12.7mg; potassium 199.9mg; sodium 515mg.
Exchanges:

2 1/2 starch, 1 fat
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Reviews (1)

Read More Reviews
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
02/19/2015
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 Read More
EatingWell User
Rating: 3 stars
10/11/2013
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 Read More
EatingWell User
Rating: 1 stars
03/22/2013
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 Read More
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