eRecipe

Crispy Pesto Risotto Cakes

View all Recipes Edit this Recipe

Crispy Pesto Risotto Cakes
1 of 1 photo

Crispy Pesto Risotto Cakes

Added by: on Feb 29th, 2016
I made my favourite tomato and pancetta risotto last week and so then had left over risotto rice which I wanted to use up. When searching through my favourite Fay Ripley cookbooks, I couldn't believe I had not made these crispy pesto risotto cakes for my blog before - I remember making them a .. more >
Rating:
0
Prep Time:
10 min
Cook Time:
30 min
Ready In:
40 min

Servings

Calculate


Original Recipe Yield: 4 servings
 

Ingredients:

  • 1 onion, peeled and chopped
  • 2-3 tbsp olive oil
  • 250g risotto rice
  • 800ml warm chicken or vegetable stock
  • 2 tbsp fresh pesto
  • 50g fresh breadcrumbs
  • 50g Parmesan cheese, finely grated
  • 2 knobs of butter
Nutrition Facts
Crispy Pesto Risotto Cakes

Servings Per Recipe: 4

Amount Per Serving

Calories: 340

  • Total Fat: 15.4 g
  •     Saturated Fat: 5.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 22 mg
  • Sodium: 651 mg
  • Total Carbs: 36.4 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 5 g
  • Protein: 13.3 g
VIEW DETAILED NUTRITION

how is this calculated?

Get NI Widget Code

Directions:

1

Start by making the risotto. Fry the chopped onion in a tablespoon of olive oil until translucent.

2

Pour in the rice and stir for 2 minutes to coat.

3

Stir in the warm stock, a ladle at a time, letting the stock be absorbed before adding the next ladle and stirring regularly. This should take about 20 minutes. When all the stock is absorbed the rice should be cooked but still have a little bite.

4

Stir in the pesto, next spread out onto a large plate or tray until cool and then cover and chill in the fridge for an hour or so. I could have eaten the risotto now!

5

Mix the breadcrumbs and Parmesan together. Divide the risotto into 8 patties and then drop them in the crumbs, coating them thoroughly. Leave them in the fridge if you have time - I left them in the fridge overnight as I feel they hold together better. It is quite a messy process!

6

When you are ready to eat, in a non stick frying pan, melt a knob of butter with another tablespoon of oil. Place half the patties in the pan and fry for 2-3 minutes on each side so they are heated all the way through and crispy.

7

Repeat with the second batch. Rest on kitchen paper and keep warm in a low oven if necessary. I served them with roasted peppers and a slice of goats cheese.

8

I LOVE these - they are a fantastic way to eat risotto rice and I adore that they have a really crisp bite to them. Mine were a little salty but I think that must have been from the stock I used. I think they went brilliantly with the roasted peppers and goats cheese however I have also served them before with pan fried fish and quick roll up chicken. Great for adults and kids alike and definitely worth the effort.

Cooks' note:
Plus an hour chilling time and over night chilling as well as possible

Video:

0 of 0 videos

Similar Recipe(s):

Fish cakes

Fish cakes

Submitted by: Vicky
Added on: Dec 13th, 2010
Rating:
5
Here is a delicious way to use up leftover fish or mashed potatoes.
Crab Cakes

Crab Cakes

Submitted by: Chi Town Kitchen
Added on: Dec 21st, 2010
Rating:
5
The ideal crab cake is made of big chunks of lump crab meat held together with minimal bread crumbs and egg. While good-quality lump crab meat, especially jumbo grade, has very little shell and cartilage, you should pick through it to be sure. To spot the cartilage, spread the meat on a sheet pan and slide it under the broiler for just a few seconds. The cartilage will turn red.
Coffee Cakes

Coffee Cakes

Submitted by: Yolanda
Added on: Dec 22nd, 2010
Rating:
5
Some coffee cakes are made using baking powder, like quick breads, but this yeast-risen coffee cake is a little like a cross between bread and cake. This recipe contains 5 components - a breadlike sponge mixture, a cake batter, and a streusel topping.
© eRecipe.com . All Rights Reserved