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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!
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.
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! :)
My Italian mother in law sent me home with some left over risotto. I thought risotto cakes would be interesting. OH MY thank you for the wonderful recipe. I followed the recipe using tomato and parm. regiano. I topped it with a few drops of red wine. The in-laws use red wine as a spice to Everything! I will be making chateaubriand for xmas eve. I will experiment with gorgonzola maybe a few mushroomes and as always a dab of red wine!! YM Yum. Thank you for a great recipe!
When I decided to make it I saw I needed a red bell pepper, chargrilled. It was too late. So I cooked it in a skillet with olive oil and I decided to add a diced onion. I cooked them until they were brown. I used parmesan on 6 cakes. And mozzarella on the other 6. We prefered with the mozzarella. It was hard to remove the cake from the pan. Even though I greased it very well. It was very tasty with the red bell pepper and onion. Thanks Bluemoon. Made for Please Review My Recipe
These were great even before topping with cheese and baking. I can't wait to try again and play around with the veggie combinations. Next time I think I will use my ramekins for a nice presentation when serving. Thanks for sharing!
These little gems were wonderful out of the oven. Only change I made was I used Italian seasonings, since I was out of dried oregano. Definitely a keeper, and one I'll be using again soon. :) (In case anyone needed a quick conversion to Fahrenheit, 180 C is approximately 350 F)
These are excellent, I used a red bell pepper and added in some green onion and also increased the oregano. Thanks bluemoon!...Kitten:)
Great little side dish! I used a tomato and I think next time I will try it with red bell pepper and add some onions. I will also use much less oregano. Thanks Mordreth for posting this great recipe!