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Nutrition Facts
Serving Size 1 (62g) Recipe makes 6 servings
Calories 80
Calories from Fat 22		(27%)
Amount Per Serving		%DV
	Total Fat 2.5g	3%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 130mg		5%
Potassium 82mg		2%
Total Carbohydrate 10.2g		3%
	Dietary Fiber 0.3g	1%
	Sugars 0.6g
Protein 4.2g		8%
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Risotto Cakes

Recipe #133300 | 20 min | 5 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Aug 12, 2005

Risotto Cakes made in a mini-muffin pan. A great way to use leftover risotto to make lunchbox snacks. This is one of those basic recipe ideas that you can easily adapt to use up whatever odds and ends of ingredients you have on hand. And it's a recipe that can easily be doubled. I've not frozen these, but I've always found rice dishes freeze well, so I'm sure you'll find you can also freeze them.

SERVES 6 , 12 risotto cakes (change servings and units)

Ingredients

1 cup prepared risotto rice
1/2 cup chopped baby spinach
1 tomato or red pepper, diced (I've often used chargrilled red pepper)
salt, to taste
fresh ground black pepper, to taste
1/2 teaspoon dried oregano
1/2 cup parmesan cheese, grated

Directions

1
Combine risotto, spinach, tomato (or red pepper) and seasonings in a bowl and mix well until combined.
2
Lightly grease a mini-muffin pan or spray it with oil, spoon the mixture into the recesses until the tops are rounded, and sprinkle the risotto cakes with parmesan.
3
Bake in a moderate oven (180ºC) for 15 to 20 minutes or until the risotto cakes are firm and golden. If serving warm, allow the risotto cakes to rest in the pan for 5 minutes before removing them from the pan.
4
Serving Suggestions: Serve at room temperature with a salad. Or warm with grilled or BBQd meats, or as part of a vegetarian meal. If you want to serve them with a sauce, I recommend ~*Pamela*~in Winnipeg’s Mushroom Sauce for Meatballs #121093.

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Featured Reviews for This Recipe

From: Karen Elizabeth

On Mar 5, 2009

Very much enjoyed and so easy to do! I used the tomato option, having plenty of tomatoes to use up, and I cooked some risotto to use for these, as I did prep work for the rest of supper. I can see how versatile this recipe would be, and will definitely be trying it again. They not only made a lovely vegetarian supper, together with Cheesy Spinach-Tomato Strata and Balsamic Cashew Pea Salad , but are great for office lunches! thanks for another winner, bluemoon!

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From: WiGal

On Jan 6, 2009

Besides its enticing aroma and eye appeal this is delicious, healthy, and easy. And love the use of a leftover incorporated into my meal planning. I used the leftover rice from Noo's Braised (Pilaf) Rice to make this. Thanks bluemoon downunder for another winner! Made for PRMR.

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From: Misa

On Jan 26, 2008

These little gems were wonderful out of the oven. Only change I made was I used Italian seasonings, since I was out of dried oregano. Definitely a keeper, and one I'll be using again soon. (In case anyone needed a quick conversion to Fahrenheit, 180 C is approximately 350 F)