Name: Crispy Risotto Cakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3
Ingredients: 2 cups prepared risotto; ½ cup plain panko breadcrumbs; 2 tbsp shredded parmesan (optional); 1 tbsp chopped fresh herbs, such as thyme, parsley, or sage (optional); Cooking oil, as needed

AuthorPescetarianPlate

RatingDifficultyBeginner

A super easy way to turn leftover risotto into a new meal

Yields3 Servings

Prep Time10 minsCook Time5 minsTotal Time15 mins

2 cups prepared risottoIf you don't have a recipe, check out Cheesy Mushroom Risotto on this site!

½ cup plain panko breadcrumbs

2 tbsp shredded parmesan (optional)

1 tbsp chopped fresh herbs, such as thyme, parsley, or sage (optional)

Cooking oil, as needed

Divide risotto into 1/3 cup portions and shape each into a patty.

Mix breadcrumbs with parmesan and herbs, if using, and spread on a small plate.

Coat each risotto patty on all sides with breadcrumb mixture.

Generously coat the bottom of a large skillet with oil and place over medium-high heat.

Add risotto cakes to pan and fry on both sides until golden brown and heated through, adding more oil as needed.

Remove cakes from pan and drain briefly on a paper towel. Serve as is, or over a bed of greens with a drizzle of vinaigrette.

CategoryMainsDietVegetarian

Ingredients