A super quick recipe for Easy Risotto Cakes uses just 5 ingredients and takes less than 10 minutes to make! An economical and tasty 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 eating in less than 10 minutes!
A fantastic way to use up leftover risotto
If you are like me and make risotto for 135 people at one time (even though there’s only two of us in my household), you may wonder what do with the leftovers. A few days ago, I found myself in this exact situation.
Needing some major comfort food the other night, I made a double recipe of my Leek Risotto with Gouda and Smoked Mushrooms. Now faced with a huge Tupperware container filled with leftover risotto, I knew there was definitely going to be some crispy risotto cakes were in my near future!
How to make crispy risotto cakes
- Make a lot of risotto the night before so there’s plenty of leftovers
- Chill the risotto overnight in a covered container
- Measure out the well chilled risotto into 1/2 cup portions
- Form each portion into a round disk to form a cake
- Dip each cake into plain flour. then into beaten eggs, then into unseasoned bread crumbs
- Shallow fry the cakes in olive oil in a pan over medium heat for about 5 minutes on each side
- Place the crispy risotto cakes on a plate and enjoy IMMEDIATELY!!
Unbelievably crispy on the outside, fluffy and cheesy on the inside. I can’t even begin to describe how good these cakes are and they take minimal effort too!
What kind of risotto to use?
The best kind of leftover risotto to use are ones with a decent amount of cheese in it. The cheese acts as a binder and will help keep the cake together. The risotto should also be well chilled and cold. It’s easier to work with and helps hold everything together while the cakes are being formed and prepared for frying.
Basically, this risotto cake recipe will work with any ol’ leftover cheesy risotto, like my Spinach Artichoke version. 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.
What to serve with risotto cakes
- A big green salad ~ For a light lunch or dinner, a salad is the ultimate companion to the cakes. Try this Greek Salad or this 7 Layer Salad
- Any kind of meat or seafood ~ Risotto cakes are wonderful when paired with meatloaf, shrimp diane, braised beef short ribs, pork roast, BBQ chicken, pot roast, steak kabobs, roast turkey, smoked stuffed chicken, lamb shanks, roasted whole chicken, stuffed acorn squash, and Julia Child’s Coq au Vin. They pretty much go with anything!
- Eggs ~ One of my favorite ways to eat risotto cakes is for breakfast, with a poached or over easy egg on top. It seriously makes the best breakfast or brunch around. Sometimes I make risotto the night before for dinner, just to have leftovers for the next morning.
- A side of green vegetable ~ Keep it an all vegetarian meal by serving it a green veggie. This Mexican roasted broccoli recipe or this spicy Sriracha broccoli are both delicious accompaniments. Indian creamed spinach is another quick and easy side dish or go healthy with a sauteed green beans recipe.
- With a bunch of appetizers ~ Make the cakes a little smaller and put with a variety of other appetizers, like in this seafood platter.
How to make risotto cakes ahead of time
These rice cakes can be made ahead of time and cooked or reheated at a later time for a dinner, party, or dinner party. lol!
- Bread the cakes and put them in the refrigerator for a few hours until ready to cook later
- OR cook them in advance, allow to completely cool, and put in a tightly covered container in the refrigerator for up to 3 days.
- Reheating rice cakes is so easy! Place the cooked risotto cakes on a baking sheet in a preheated 350F/176C degree oven for about 12 minutes. Turn them over after the first 6 minutes to make sure each side gets crispy.
More recipes to make with leftover risotto
- Risotto Balls ~ Take a couple of tablespoons of the chilled risotto mixture and form balls instead of cakes. The result are crispy “all the way around” bite-sized balls that make ideal appetizers or as finger food. Serve them with some kind of a dip, like this ranch dip or feta dressing.
- Risotto Pancakes ~ Just like risotto cakes but thinner and crispier. This recipe works well with risotto that doesn’t have a lot of or any cheese in it.
I love hearing from you, so please let me know below how you enjoyed this Easy Risotto Cakes recipe. PIN now to have the recipe handy for the next time you’ve got some leftover risotto!
Easy Risotto Cakes
- 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 the 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!
Recipe Notes & Tips:
- Can make the risotto cakes ahead of time by: 1. Bread the cakes and put them in the refrigerator for a few hours until ready to cook or 2. Cook them ahead of time, allow to completely cool, and put in a tightly covered container in the refrigerator for up to 3 days.
- Reheat leftover cooked risotto cakes by placing them on a baking sheet in a preheated 350F/176C degree oven for about 12-15 minutes (Turn them over after the first 7 minutes to make sure each side gets crispy).