Risotto cakes recipe

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Triple tested: These moreish risotto cakes are ready in just 20 mins, and they're made with leftover pea risotto. Great when you want a quick dinner. Brought to you by Essentials magazine

  • Vegetarian
Serves8
SkillEasy
Preparation Time10 mins plus chilling time
Cooking Time20 mins
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories680 Kcal34%
Fat32 g46%
Saturated Fat13 g65%

Triple tested: These more-ish risotto cakes are made with leftover pea risotto. Great when you want a quick dinner. Brought to you by Essentials magazine

Ingredients

  • Leftover risotto
  • 20g chopped chives
  • Taleggio cheese
  • Serve with salad and lemon wedges

WEIGHT CONVERTER

to

Method

  1. Stir 20g chopped chives into half the chilled risotto. Roll into 8 balls, then push a cube of Taleggio into each. Flatten, dust with flour and chill. Cook the cakes for 3 mins on each side, drain on kitchen paper, then bake for 5 mins in a hot oven. Serve with salad and lemon wedges

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