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    You are in: Home / Recipes / Risotto Cakes Recipe
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    Risotto Cakes

    Risotto Cakes. Photo by Karen Elizabeth

    1/3 Photos of Risotto Cakes

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    bluemoon downunder's Note:

    Risotto Cakes made in a mini-muffin pan. A great way to use leftover risotto to make lunchbox snacks. This is one of those basic recipe ideas that you can easily adapt to use up whatever odds and ends of ingredients you have on hand. And it's a recipe that can easily be doubled. I've not frozen these, but I've always found rice dishes freeze well, so I'm sure you'll find you can also freeze them.

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    Ingredients:

    Serves: 6

    Yield:

    risotto ...

    Units: US | Metric

    Directions:

    1. 1
      Combine risotto, spinach, tomato (or red pepper) and seasonings in a bowl and mix well until combined.
    2. 2
      Lightly grease a mini-muffin pan or spray it with oil, spoon the mixture into the recesses until the tops are rounded, and sprinkle the risotto cakes with parmesan.
    3. 3
      Bake in a moderate oven (180ºC) for 15 to 20 minutes or until the risotto cakes are firm and golden. If serving warm, allow the risotto cakes to rest in the pan for 5 minutes before removing them from the pan.
    4. 4
      Serving Suggestions: Serve at room temperature with a salad. Or warm with grilled or BBQd meats, or as part of a vegetarian meal. If you want to serve them with a sauce, I recommend ~*Pamela*~in Winnipeg’s Mushroom Sauce for Meatballs #121093.

    Browse Our Top Lunch/Snacks Recipes

    Ratings & Reviews:

    • on March 05, 2009

      55

      Very much enjoyed and so easy to do! I used the tomato option, having plenty of tomatoes to use up, and I cooked some risotto to use for these, as I did prep work for the rest of supper. I can see how versatile this recipe would be, and will definitely be trying it again. They not only made a lovely vegetarian supper, together with Cheesy Spinach-Tomato Strata and Balsamic Cashew Pea Salad , but are great for office lunches! thanks for another winner, bluemoon!

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    • on January 06, 2009

      55

      Besides its enticing aroma and eye appeal this is delicious, healthy, and easy. And love the use of a leftover incorporated into my meal planning. I used the leftover rice from Noo's Braised (Pilaf) Rice to make this. Thanks bluemoon downunder for another winner! Made for PRMR.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2008

      55

      Oh very yum! I loved this so much. I've made rice cakes before, but never thought to use risotto. The spinach, red pepper and cheese are such a good blend. I can't wait to try other blends, maybe some roasted red pepper or some fontina on top. Loved it. Made and Reviewed for Please Review My Recipe Tag - Thanks! :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Risotto Cakes

    Serving Size: 1 (62 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 80.7
     
    Calories from Fat 22
    27%
    Total Fat 2.5 g
    3%
    Saturated Fat 1.4 g
    7%
    Cholesterol 7.3 mg
    2%
    Sodium 130.4 mg
    5%
    Total Carbohydrate 10.1 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.6 g
    2%
    Protein 4.2 g
    8%

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