Risotto Cakes

Leftover risotto is repurposed into crispy risotto cakes! This tasty dish can be served as an appetizer or over arugula for a hearty dinner salad. You’ll never know you’re eating leftovers! {Gluten-free}

If you’ve ever made risotto, you know that it’s best when eaten immediately. Because of the starchiness it doesn’t reheat that well. I still have no problem eating it cold or heating it up with a little chicken broth to bring it back to life. However, if you want to thoroughly enjoy your leftover risotto, make this recipe!

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These risotto cakes are super easy to make and taste amazing. I used my basic risotto recipe to make my cakes, but you can use whatever flavor you’ve got in your fridge. The only requirement for this recipe is that the risotto be leftover. 

When risotto is first prepared it’s silky and creamy in texture and best served right away. After it cools down, the starch sucks up all of the moisture – meaning it’s no longer creamy. Although the texture may not be great for leftovers, it’s perfect for risotto cakes!

The starch is what helps hold the rice together, which makes it really easy to form the risotto into cakes. All you have to then is dip them into seasoned breadcrumbs (the starch helps them to adhere) and then brown them in a hot pan. 

These little risotto cakes have a super crispy exterior and a wonderfully creamy interior. Once you take the first bite you won’t be able to stop eating these! And, you’ll definitely forget you’re eating leftovers. 

Not only are risotto cakes delicious on their own, but they are even better over a bed of peppery arugula. I’m obsessed with arugula – it’s my favorite salad green, but you can use whatever your favorite is. Add a squeeze of lemon and parmesan cheese and you’ve got perfection. 

If you’d like to serve the risotto cakes as an appetizer, you can make them smaller and serve them with tomato sauce or pesto for dipping. They will definitely be a crowd pleaser – perfect for holiday parties!

You can also make these completely ahead of time! Simply follow the recipe and either let them sit in the fridge until you’re ready to brown, or brown them off and then reheat in the oven later on. I like to make them ahead and then I can just reheat a few at a time… otherwise I’d eat them all. ?

Once you make these you will definitely become obsessed. You’ll find yourself making risotto just so you can have leftovers! ?

Risotto Cakes

2015-12-07 15:48:50

Serves 4

Creamy risotto repurposed into crispy cakes make a perfect light dinner over a bed of arugula. These are so good you’ll find yourself making risotto just for the leftovers!

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Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

1. 2 Cups Leftover Risotto, any flavor
2. ¾ Cup Gluten-Free Bread Crumbs
3. Salt & Pepper
4. ¼ Cup Olive Oil
5. Fresh Arugula, Lemon Wedges, and Parmesan Cheese for serving

Instructions

1. Using a cookie scoop, scoop the risotto into even balls and then form into 8 equal patties. In a shallow dish season the breadcrumbs generously with salt and pepper. Coat each risotto cake evenly with the breadcrumbs, pressing to ensure they stick.
2. Heat the olive oil in a large skillet over medium-high heat. Add the risotto cakes and cook until golden brown, about 5 minutes per side. Serve over arugula with parmesan and a squeeze of lemon juice. You can also serve them plain for snacking, or as an appetizer with your favorite dipping sauce.

Notes

1. When I make these as an appetizer I like to make them into a smaller serving. Take 2 tablespoons of the risotto and from into patties, proceed with the rest of the recipe. This will yield you 16 cakes – perfect for dipping into your favorite sauce!

Make Ahead Instructions

1. Cook the risotto cakes and allow them to cool completely, then refrigerate (up to 3 days) or freeze (up to 3 months). When ready to serve, pop the cakes into a cold oven, turn it 350º and cook for 20 minutes for refrigerated cakes or 30-35 for frozen.
2. Alternatively you can bread the cakes ahead of time and let them hang out in the fridge until you're ready to brown them and serve.

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