Risotto cakes

Risotto cakes

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Make it fun with these risotto cakes, perfect for entertaining or as a snack.

The ingredient of Risotto cakes

  1. 500g kumara, peeled, cubed
  2. 1 tablespoon fresh rosemary, chopped
  3. 1/4 cup olive oil
  4. 1 onion, finely diced
  5. 2 cloves garlic, crushed
  6. 1 3/4 cups arborio rice
  7. 1/3 cup white wine
  8. 1 litre vegetable stock
  9. 3/4 cup parmesan cheese, or vegetarian hard cheese
  10. 1/2 cup frozen peas
  11. 1/3 cup fresh parsley, chopped
  12. 3/4 cup plain flour, seasoned
  13. Prepared aioli, to serve

The instruction how to make Risotto cakes

  1. Preheat oven to 200C. Combine kumara, rosemary and 1 tbsp oil on a baking tray. Season to taste and toss well. Bake for 15-20 mins until golden and tender.
  2. Heat another tbsp oil in a large saucepan. Sautu00e9 onion and garlic for 3-4 mins until onion is tender. Add rice and cook, stirring, for 1 min. Pour in wine, stir, then simmer for 1-2 mins until wine has almost evaporated.
  3. In a medium saucepan bring stock to the boil. Add hot stock to the rice mixture, 1 cup at a time, stirring until all the liquid is absorbed and the rice is tender (approx 20 mins).
  4. Stir in parmesan, peas and parsley, reserving a little of the parsley for garnish. Transfer to a large bowl. Let cool, then chill until cold and firm.
  5. Roll tablespoonfuls of mixture into balls. Flatten slightly and toss in the flour.
  6. Heat remaining oil in a large frying pan on medium. Cook risotto cakes, in 4 batches, for 2-3 mins on each side until golden. Serve with aioli. Garnish with parsley.

Nutritions of Risotto cakes

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calories: https://schema.org
calories: NutritionInformation

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