Risotto Cakes Recipe
Make and share this Risotto Cakes recipe from lovewithrecipes.com. These savory cakes are perfect for lunch or snacks, whether you’re enjoying a casual brunch or packing for a picnic. With a blend of rice, vegetables, and cheese, they’re a delightful treat for any occasion.
Preparation Time: 2 hours
Cooking Time: 1 hour
Total Time: 3 hours
Servings: 6
Rating: ⭐⭐⭐⭐⭐ (1 review)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Butter |
| 1 | Olive oil |
| 1 | Leek |
| 2 | Garlic cloves |
| 1 1/4 | Arborio rice |
| 1/2 | White wine |
| 2 1/2 | Zucchini |
| 2 | Fresh basil leaves |
| 2 | Eggs |
| 1 | Mozzarella cheese |
Nutrition Facts (per serving):
- Calories: 378
- Total Fat: 14.2g
- Saturated Fat: 6.4g
- Cholesterol: 102.3mg
- Sodium: 387.4mg
- Total Carbohydrates: 43.1g
- Dietary Fiber: 2.7g
- Sugar: 4g
- Protein: 15.6g
Keywords:
Rice, Vegetable, Potluck, Savory, Camping, Weeknight, Brunch, Oven, Stove Top, < 4 Hours, Inexpensive
Instructions:
-
Prepare the Risotto Base:
- Heat butter and olive oil over medium-low heat in a large skillet or saucepan.
- Add finely chopped leek and minced garlic cloves, cooking until softened and fragrant.
-
Cook the Rice:
- Stir in Arborio rice, toasting it for about a minute until it becomes slightly translucent.
- Increase the heat to high, pour in the white wine, and let it simmer for 2-3 minutes until mostly absorbed.
- Add vegetable or chicken stock, bringing the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for about 20 minutes or until the liquid is absorbed and the rice is tender.
-
Incorporate Vegetables and Herbs:
- Fold in chopped zucchini, fresh basil leaves, and any other preferred vegetables, cooking until they are tender yet still vibrant.
-
Chill the Mixture:
- Set the risotto mixture aside to cool completely, preferably refrigerating it for faster cooling.
-
Prepare the Cakes:
- Once the mixture is cooled, stir in beaten eggs until well combined, and season generously with salt and pepper.
-
Preheat and Grease:
- Preheat your oven to 220°C (425°F).
- Grease a Texas muffin pan with cooking spray or butter.
-
Assemble and Bake:
- Spoon the risotto mixture into the muffin pan, filling each cavity halfway.
- Place a cube of mozzarella cheese in the center of each cavity.
- Cover the cheese with more risotto mixture, pressing gently to compact.
- Bake in the preheated oven for approximately 30 minutes, or until the cakes are golden and set.
-
Serve and Enjoy:
- Once baked, allow the risotto cakes to cool slightly before carefully removing them from the pan.
- Serve warm alongside a fresh salad or your favorite side dishes.
These Risotto Cakes are versatile and delicious, making them an excellent choice for gatherings, weeknight dinners, or even as a hearty snack. Enjoy the creamy texture of the rice, the burst of flavor from the vegetables, and the gooeyness of the melted cheese in every bite!
