Orange Fennel Risotto Cakes Recipe

Name: Orange Fennel Risotto Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup low sodium vegetable (or for non-vegitarians, chicken broth); 3 cups oyster mushrooms, roughly chopped; 1 small white onion; 1 large fennel bulb with fronds; 1 tablespoon unsalted butter; 2/3 cup Arborio rice; 1/4 cup dry white wine; 1 orange, juice and grated peel; 2 teaspoons black pepper; 1 teaspoon red chili pepper flakes; 1/4 cup ricotta cheese; 4 cloves of garlic

Servings: persons

2 cups water
1 cup low sodium vegetable (or for non-vegitarians, chicken broth)
3 cups oyster mushrooms, roughly chopped
1 small white onion
1 large fennel bulb with fronds
1 tablespoon unsalted butter
2/3 cup Arborio rice
1/4 cup dry white wine
1 orange, juice and grated peel
2 teaspoons black pepper
1 teaspoon red chili pepper flakes
1/4 cup ricotta cheese
4 cloves of garlic

1
Finely chop onion and garlic.
2
Wash fennel and cut off the stalk and fronds (save these and keep whole). Halve bulb and chop into 1/4 inch cubes.
3
In a small pot, bring vegetable broth and water to a boil.
4
In a tall, heavy pot melt the butter and allow it to brown, 4 minutes.
5
Add onion and garlic to butter. Saute for 5 minutes or until onion is translucent.
6
Add fennel and saute for another 5 minutes.
7
Add rice and saute for 5 minutes, stirring constantly.
8
Increase heat to medium and add the wine and fennel fronds. Continue to stir.
9
Once the wine has been fully absorbed, add a 1/2 cup of broth and stir. Cook until the broth has been absorbed and add another 1/2 cup. Continue this routine (pour/stir/absorb/pour some more) until all the broth has been used. Rice should be creamy, but not too mushy. So when it looks and taste right, hold off on the remainder of the broth
10
Heat oven to 380 degrees and grease your cupcake tin.
11
Stir in mushrooms, ricotta, and orange juice. The ricotta may look a little clumpy, but it will completely melt in the oven.
12
Take out full fennel fronds and scoop risotto into the cupcake tin and fill to the top. Cook for 25 minutes or until the top of each risotto cake is crisp.
13
Broil on low for 5 minutes before serving.
14
To plate, scoop out and place, crisp side on top, on a plate and add a spoonful of ricotta and some orange peel on top.

225

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-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 13 ingredients. The key ingredients include: 2 cups water, 1 cup low sodium vegetable (or for non-vegitarians, chicken broth), 3 cups oyster mushrooms, roughly chopped, 1 small white onion, and more.

Yes, Orange Fennel 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!

Orange Fennel Risotto Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions