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Risotto Cakes

December 7, 2015 by Keri 12 Comments

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}

Risotto Cake

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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Risotto Cakes Salad

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. 

Breading Risotto CakesThese 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. 

Leftover Risotto CakesIf 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. ?

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

Risotto Cakes


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!
Save Recipe
Print
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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Risotto Cakes Pin

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Filed Under: Appetizers & Snacks, Comfort Food, Dinner, Gluten-Free, Lunch, Make Ahead, Salads

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Lovely comments

  1. Annie @ The Garlic Diaries says

    December 7, 2015 at 7:46 pm

    These look SO GOOD! I need to not read about these when I am starving…not a good idea. I seriously can’t wait to try this out next time I make risotto!
    Annie @ The Garlic Diaries recently posted…Single Serving Peanut Butter Hot ChocolateMy Profile

    Reply
    • identiconKeri says

      December 8, 2015 at 11:17 am

      Haha, I always say reading food blogs when hungry is the worst combo! Yet, I do it all the time! Thanks Annie!

      Reply
  2. Rachelle @ Beer Girl Cooks says

    December 7, 2015 at 10:20 pm

    I just love when you can take a leftover and repurpose it into a whole new dish! This is a perfect new creation from risotto!
    Rachelle @ Beer Girl Cooks recently posted…Peanut Butter, White Chocolate, and Cranberry CookiesMy Profile

    Reply
    • identiconKeri says

      December 8, 2015 at 11:18 am

      Thanks Rachelle! Repurposed leftovers are my fav!

      Reply
  3. Gayle @ Pumpkin 'N Spice says

    December 9, 2015 at 7:28 am

    Wow these are stunning, Keri! Risotto is one of my favorites, so I love that you made it into these little cakes. What a fantastic meal and so creative!
    Gayle @ Pumpkin ‘N Spice recently posted…Raspberry Baked BrieMy Profile

    Reply
    • identiconKeri says

      December 10, 2015 at 7:04 am

      Thanks Gayle! Risotto is one of my favorites too – especially when I can have these 😉

      Reply
  4. grace says

    December 14, 2015 at 12:41 pm

    oh. yeah. i’ve had these at restaurants (and loved them!) but never endeavored to make them at home. what a great and doable recipe!

    Reply

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I'm Keri: the passionate foodie behind the blog. I created Fashionable Foods to share fresh, homemade food with a creative twist. I live in Delaware with my husband Kyle, our son Nolan, and cat Basil. Favorite things include beach days, wine, and popcorn.
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