This quick recipe for Easy Risotto Cakes uses just 5 ingredients and takes less than 10 minutes! A great way to use up leftover risotto.
This quick recipe for Easy Risotto Cakes uses just 5 ingredients and will have you sitting down at a table with a big plate of these in less than 10 minutes.
A fantastic way to use up leftover risotto
I have this thing about leftovers, where I like to eat them for breakfast the next day with a fried or poached egg on top. It doesn’t even matter what the leftovers are either, because I’ll put an egg on anything.
So, a few days ago, when I had 5 pounds of leftover Leek Risotto with Gouda and Smoked Mushrooms, I knew exactly what breakfast was going to be. Risotto cakes.
Cheesy, crispy on the outside, fluffy on the inside, risotto cakes. I can’t even begin to describe how good they were and they took minimal effort too. Of course, this recipe will work with any ol’ leftover risotto. Whatever you got, feel free to use it.
An easy recipe to add to your list of vegetarian side dishes
My Mom is a vegetarian and this recipe is one of her favorites. She loves having risotto as a vegetarian main dish, since it’s so hearty and comforting. I think she also likes it because she knows she’ll have leftovers the next day for risotto cakes.
I have a very close relationship with my Mom and we talk on the phone every day. At least once a week, emails me a listing of some fabulous house for sale, usually one in another county, and always tells me she’s going to buy it (or at least buy it as soon as she wins the lottery). Well, last week, Mom sent me this link to a lovely home and said she’s going to buy it. It was a listing for Julia Child’s cottage, La Pitchoune, in Provence, France.
It is a dream of mine to one day live in a small village in France, Italy, or Spain. I immediately told Mom to “go for it”, thinking she can buy it and this will be my chance to move to France! Sadly, she hasn’t bought the house yet and I may have to buy it for myself. By the way, there’s a PayPal link at the end of this post for those of you who would like for me to live in Julia’s house.
Just kidding, but it is a good idea, right? Seriously, can you imagine how inspiring it would be to cook every day in Julia’s kitchen? To hang your own cooking utensils, tools, and gadgets up on the same peg board her husband made for her. Unfortunately, I will probably never live in Julia’s home in France, but a girl can dream.
PIN these Easy Risotto Cakes for the next time you’ve got some leftover risotto! Enjoy and hope you all have a wonderful weekend cooking.
- 1/4 cup frying olive oil
- 2 cups leftover risotto
- 1 egg beaten
- 1/4 cup flour
- 1/4 cup unseasoned bread crumbs
- Heat oil in a medium frying pan over medium heat. While oil is heating up, set up a breading station with three shallow plates with flour in one, the beaten egg in another, and the bread crumbs in the third.
Divide risotto into 4 separate but equal portions. Form each portion into a round shape and dip first in the flour, then dip in the egg, then dip last in the bread crumbs. Place each cake in the hot oil and shallow fry for about 4-5 minutes on each side, or until browned and crispy.
- Serve hot as a main or side dish, anytime of the day for breakfast, lunch, or dinner!