Mushroom Risotto Patties Recipe

Name: Mushroom Risotto Patties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 cups vegetable stock; 1 onion, finely chopped; 2 cloves garlic, finely chopped; 275 g button mushrooms, sliced; 100 g shiitake mushrooms, sliced; 90 g butter; 1/2 cup arborio rice or 1/2 cup short-grain rice; 3 tablespoons parmesan cheese, grated; salt and pepper, ground; to taste flour; to taste olive oil (for frying); Sauce:; 500 g tomatoes, peeled and seeded; 1 clove garlic, chopped finely; 1 tablespoon fresh basil leaf, roughly torn; 2 tablespoons virgin olive oil; to taste salt; to taste fresh pepper

Servings: persons

4 -5 cups vegetable stock
1 onion, finely chopped
2 cloves garlic, finely chopped
275 g button mushrooms, sliced
100 g shiitake mushrooms, sliced
90 g butter
1/2 cup arborio rice or 1/2 cup short-grain rice
3 tablespoons parmesan cheese, grated
salt and pepper, ground
to taste flour
to taste olive oil (for frying)
Sauce:
500 g tomatoes, peeled and seeded
1 clove garlic, chopped finely
1 tablespoon fresh basil leaf, roughly torn
2 tablespoons virgin olive oil
to taste salt
to taste fresh pepper

1
Bring stock to the boil in a saucepan and leave to simmer gently.
2
In another pan, cook chopped onion and garlic with the mushrooms in 60g butter until softened.
3
Add the rice, stirring with a wooden spoon for a few minutes, than add about 1/2 cup of simmering stock.
4
Season.
5
Cook the mixture, stirring, until the rice has absorbed the stock, then stir in another 1/2 cup of stock.
6
Continue this way until the rice is tender and all the stock is used, about 20 minutes.
7
Remove the pan from the heat and stir in the remaining butter and Parmesan.
8
Cool the mixture, then shape into 4 - 6 round shape patties.
9
They will become quite firm.
10
Dust with flour and fry in olive oil in a large frying pan on both sides for about 5 minutes each side, until golden.
11
Serve with fresh tomato sauce and whatever vegetables takes your fancy.
12
Chop the tomatoes into small chunks.
13
Place in a large bowl, add garlic, basil and oil.
14
Just before using, put into a saucepan and cook for about 5 minutes.

423

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 18 ingredients. The key ingredients include: 4 -5 cups vegetable stock, 1 onion, finely chopped, 2 cloves garlic, finely chopped, 275 g button mushrooms, sliced, and more.

Yes, Mushroom Risotto Patties falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Risotto Patties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions