Risotto cakes
Try these delicious Risotto Cakes, made with sweet potatoes, aromatic rosemary, creamy parmesan, and fresh peas. Perfectly crispy on the outside and tender on the inside, these cakes are an irresistible fusion of rich flavors and textures. Enjoy them as a savory appetizer or a delectable main course, and they're vegetarian-friendly too!
- 10 May 2024
- Cook time 45 min
- Prep time 70 min
- 6 Servings
- 12 Ingredients
Risotto cakes are a delightful twist on traditional risotto. They combine the creamy texture of risotto with a crispy exterior, making them a perfect appetizer or main course. Our recipe fuses the earthy flavors of sweet potatoes and rosemary with the classic creaminess of risotto, and adds a crispy twist by pan-frying the cakes to golden perfection.
Ingredients:
Instructions:
- Preheat the oven to 400°F (200°C).
- Peel and cut the sweet potatoes into small cubes.
- Spread the sweet potato cubes on a baking sheet, drizzle with a tablespoon of olive oil, and sprinkle with a pinch of salt and the chopped rosemary.
- Roast in the preheated oven for about 20-25 minutes until tender and lightly browned. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the white rice to the skillet and stir to coat the rice with the oil, cooking for about 2-3 minutes until the edges of the rice are translucent.
- Pour in the white wine, stirring constantly until it is absorbed by the rice.
- Begin adding the vegetable broth one cup at a time, stirring frequently and waiting until most of the liquid is absorbed before adding the next cup. Continue this process until the rice is al dente and creamy, about 18-20 minutes total.
- Once the risotto is cooked, remove it from the heat and stir in the roasted sweet potato cubes, grated parmesan cheese, peas, and chopped fresh parsley. Mix until well combined.
- Allow the mixture to cool slightly, then transfer it to a refrigerator and chill for at least 1 hour, or until it firms up enough to shape into cakes.
- Once the mixture is chilled, shape it into small cakes or patties, about 2-3 inches in diameter.
- Dredge each cake lightly in the all-purpose flour, shaking off any excess.
- Heat the remaining olive oil in a large non-stick skillet over medium-high heat.
- Carefully place the dredged risotto cakes in the skillet and cook for 3-4 minutes on each side, or until they are golden brown and crisp.
- Serve the risotto cakes hot, garnished with additional parsley if desired. They can be enjoyed on their own or with a side of your favorite sauce or salad.
Tips:
- For the best texture, make sure the sweet potatoes are cooked until very soft. This will help them blend smoothly into the risotto mixture.
- When adding the vegetable broth to the rice, do it gradually. This allows the rice to absorb all the liquid and become creamy without becoming mushy.
- Be patient while frying the risotto cakes. Let them form a nice golden crust on one side before flipping them to ensure they hold together well.
- If the mixture seems too wet to form cakes, consider chilling it in the refrigerator for 30 minutes before shaping and frying.
- Use a non-stick pan or plenty of oil to prevent the cakes from sticking and falling apart while cooking.
- Feel free to experiment with different herbs and cheeses to suit your taste preferences.
Once you try these delectable risotto cakes, they are sure to become a favorite in your culinary repertoire. With their irresistible combination of flavors and textures, these cakes are as pleasing to the palate as they are to the eye. Serve them at your next dinner party or enjoy them as a savory snack – either way, they will impress.
| Nutrition Facts | |
|---|---|
| Serving Size | 390 grams |
| Energy | |
| Calories 470kcal | 19% |
| Protein | |
| Protein 13g | 8% |
| Carbohydrates | |
| Carbohydrates 90g | 27% |
| Fiber 4.60g | 12% |
| Sugar 6g | 6% |
| Fat | |
| Fat 14g | 16% |
| Saturated 3.19g | 11% |
| Cholesterol 9mg | - |
| Vitamins | |
| Vitamin A 540ug | 60% |
| Choline 22mg | 4% |
| Vitamin B1 0.63mg | 52% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 4.27mg | 27% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 210ug | 52% |
| Vitamin B12 0.14ug | 6% |
| Vitamin C 12mg | 13% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 80ug | 67% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 4.59mg | 42% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 230mg | 19% |
| Potassium, K 480mg | 14% |
| Selenium, Se 18ug | 34% |
| Sodium, Na 680mg | 45% |
| Zinc, Zn 1.89mg | 17% |
| Water | |
| Water 260g | - |
| * 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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