Green-pea risotto cakes
Enjoy savory Green-pea Risotto Cakes made with creamy chicken gravy, tender shallots, aromatic parsley, and crisp bread crumbs. Perfectly seasoned and lightly pan-fried, these delicious cakes are a delightful twist on classic risotto. Easy to prepare and perfect for any meal!
- 30 Apr 2024
- Cook time 40 min
- Prep time 20 min
- 6 Servings
- 9 Ingredients
Green-pea risotto cakes are a delicious twist on the traditional risotto, transforming it into a delightful appetizer or side dish. This recipe combines the creamy texture of risotto with the fresh flavors of peas and parsley, all formed into golden, crispy cakes. Perfect for a family gathering or a special dinner, these cakes are simple to make and full of flavor.
Ingredients:
Instructions:
- In a large saucepan, bring the chicken gravy to a simmer over medium heat.
- In a separate large skillet, heat the olive oil over medium heat. Add the chopped shallots and sauté until they are translucent, about 3-4 minutes.
- Stir in the white rice and cook for another 2 minutes, allowing the rice to toast slightly.
- Start adding the simmering chicken gravy to the rice mixture one ladleful at a time. Stir frequently, allowing each addition of gravy to be absorbed before adding the next.
- Continue this process until all the gravy is used up and the rice is cooked through but still has a bit of a bite to it, similar to al dente pasta. This should take about 18-20 minutes.
- Stir in the peas and cook for an additional 2 minutes. Remove from heat.
- Stir in the chopped fresh parsley and season generously with salt and pepper to taste.
- Spread the risotto mixture on a baking sheet to cool. Let it sit until it reaches room temperature or cools enough to handle easily. You can also refrigerate it for quicker cooling.
- Once the risotto has cooled, shape it into individual cakes or patties, each about the size of a large egg.
- Dip each cake in the beaten egg, ensuring it’s fully coated.
- Then, press each cake into the bread crumbs to coat evenly.
- In a large skillet, heat a bit more olive oil over medium heat (you can use the same skillet from earlier, adding more oil if needed).
- Fry the risotto cakes in batches, cooking each side for about 3-4 minutes or until golden brown and crispy.
- Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil.
- Serve the green-pea risotto cakes hot, garnished with additional parsley if desired. These cakes pair well with a fresh green salad or a light sauce.
Tips:
- Keep stirring the rice regularly while cooking in the gravy to ensure a creamy and smooth risotto base.
- Use freshly grated Parmesan cheese for added flavor when serving the cakes.
- Cool the risotto mixture before forming the cakes to help them hold their shape better during frying.
- For a healthier option, bake the risotto cakes in the oven at 375°F (190°C) for 15-20 minutes instead of frying.
- Feel free to add other vegetables like finely chopped carrots or mushrooms to the risotto mix for added texture and flavor.
Green-pea risotto cakes are not only an inventive way to serve risotto, but they also offer a wonderful combination of textures and tastes. The crispy exterior encases a soft, creamy interior, making each bite a delightful experience. Serve them with a light salad or as an accompaniment to your favorite main course for a memorable meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 190kcal | 7% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 2.26g | 6% |
| Sugar 3.60g | 4% |
| Fat | |
| Fat 7g | 8% |
| Saturated 1.55g | 5% |
| Cholesterol 40mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 44mg | 8% |
| Vitamin B1 0.26mg | 22% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 1.80mg | 11% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 80ug | 19% |
| Vitamin B12 0.10ug | 4% |
| Vitamin C 11mg | 12% |
| Vitamin E 0.29mg | 2% |
| Vitamin K 80ug | 68% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 1.90mg | 17% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 200mg | 6% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 580mg | 39% |
| Zinc, Zn 0.71mg | 6% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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