| Level: | Easy |
| Total: | 18 min |
| Prep: | 10 min |
| Cook: | 8 min |
| Yield: | 12 cakes |
Ingredients
- 3 cups leftover risotto from Roasted Garlic and Mushroom Risotto recipe
- 2 large eggs
- 1/2 cup frozen corn, thawed
- 1/2 cup fresh bread crumbs
- 1/4 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- 1/4 cup canola oil
Instructions
- In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
- Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 125 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 33 mg |
| Sodium | 134 mg |
Reviews
First time making. I had made an asparagus, pea risotto and had just almost 3 cups left. I followed the instructions but after adding the 2 eggs I realized I should have used 1 as the mixture was way too mushy. I formed puck size patties & coated with panko & put in fridge for about 1/2 hour which helped firm the patties. Fried in avocado oil. Came out very good.
Very good! Used a can of spicy corn everything else the same
Simple and delicious!
Yum! I added frozen peas and chopped green onions. My husband is gluten free so I used about 1/4 cup of the GF Panko crumbs. Not sure it even needed them. I wasn’t that excited to eat leftover risotto, but this changed my mind. I know what I’m having for breakfast!
I’ve made this recipe several times. Tonight I wanted to lighten it up a bit, so instead of frying I coated the rissotto in egg then bread crumbs, sprayed it with olive oil and baked it at 400 for 30 min. It came out crisp and delicious.
My family loved these risotto cakes, more than the original risotto. Will definitely make sgain.
I used my leftover risotto from Ina’s recipe and I added chopped green onion for a small punch of flavor. So good… if you cannot keep them together, add more bread crumbs as that’s your binder. Great way to not throw away part of last night’s dinner. Thank you!
I will start by saying I am new to cooking. I used leftover risotto from another recipe and it was very good originally. When used in this recipe I did not like them at all. I gave this a 5 star rating as the final product looked exactly like those in the photo So I assumed it was my leftovers that did not work. I will try again using risotto from recipe suggested
GREAT recipe!! Thoroughly enjoyed the leftovers!! I would make risotto again just to enjoy the risotto cakes!
My kids LOVE rice, so I used leftover plain rice – made these for breakfast with a side of yogurt and fruit – 3 happy boys! May sound odd – but whatever gets the school day off with a smile!!