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Risotto Cakes

Risotto Cakes

Cooking Time

Preparation Time : 5

Cook Time : 15

Total Time : 20


Serves 6

  • 1cup prepared risotto rice

  • 1⁄2 cup chopped Baby Spinach

  • 1 tomatoes (I've often used chargrilled red pepper) or 1 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


  • 01

    Combine risotto, spinach, tomato (or red pepper) and seasonings in a bowl and mix well until combined.

  • 02

    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.

  • 03

    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.

  • 04

    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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