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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 test

total:
30 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

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.
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