Lemon And Dill Risotto Cakes Recipe

Name: Lemon And Dill Risotto Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups vegetable stock; 1 tbsp olive oil; 1 medium onion, finely chopped; 2 cloves garlic, crushed; 2 cups arborio rice; 1 cup dry white wine; 1 tbsp finely grated lemon peel; 2 tbsp finely chopped fresh dill; 2 heads radicchio, coarsely chopped; None None FOR THE LEMON DILL DRESSING; 1 tbsp lemon juice; 2 tbsp finely chopped fresh dill; 1 tbsp olive oil; 1 tbsp cider vinegar; 1 tbsp Dijon mustard

Servings: persons

2 cups vegetable stock
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
2 cups arborio rice
1 cup dry white wine
1 tbsp finely grated lemon peel
2 tbsp finely chopped fresh dill
2 heads radicchio, coarsely chopped
None None FOR THE LEMON DILL DRESSING
1 tbsp lemon juice
2 tbsp finely chopped fresh dill
1 tbsp olive oil
1 tbsp cider vinegar
1 tbsp Dijon mustard

1
Place stock and 3 cups water in medium saucepan; bring to a boil. Reduce heat to low; cover and simmer.
2
Meanwhile, heat oil in large saucepan on medium heat. Cook onion and garlic, stirring, until soft. Add rice; stir to coat rice in onion mixture. Add wine; cook, stirring, until liquid is absorbed. Add 1/2 cup of the simmering stock; cook, stirring, on low heat until stock is absorbed. Continue adding stock, in 1/2-cup batches, stirring, until stock is absorbed after each addition. Total cooking time should be about 35 mins or until rice is tender. Stir in lemon peel and dill. Cool risotto 10 mins. Cover; refrigerate 2 hours.
3
For the lemon dill dressing, whisk all ingredients in small bowl.
4
Shape risotto into 18 risotto cakes. Heat large, lightly oiled skillet on medium heat. Cook cakes, in batches, until lightly browned both sides. Cover to keep warm.
5
Cook radicchio, stirring, in same pan until just wilted.
6
Drizzle risotto cakes and radicchio with dressing.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups vegetable stock, 1 tbsp olive oil, 1 medium onion, finely chopped, 2 cloves garlic, crushed, and more.

Yes, Lemon And Dill Risotto Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon And Dill Risotto Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions