Risotto cakes Recipe

Name: Risotto cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 leek, sliced; 2 cloves garlic, minced; 1 ¼ cups arborio rice; ½ cup white wine (optional, can just replace with stock or water); 2 ½ cups chicken stock; 2 cups baby spinach leaves; 2 zucchini, halved lengthways and sliced; 1 cup basil; 2 eggs, lightly beaten; 180 g mozzarella cheese, cut into cubes

Servings: persons

1 tablespoon butter
1 tablespoon olive oil
1 leek, sliced
2 cloves garlic, minced
1 ¼ cups arborio rice
½ cup white wine (optional, can just replace with stock or water)
2 ½ cups chicken stock
2 cups baby spinach leaves
2 zucchini, halved lengthways and sliced
1 cup basil
2 eggs, lightly beaten
180 g mozzarella cheese, cut into cubes

1
Heat butter and oil over medium-low heat.
2
Add the leek and garlic and cook until soft.
3
Add the rice and cook, stirring, for 1 minute.
4
Increase heat to high.
5
Add the wine and cook 2-3 minutes.
6
Add stock, bring to the boil.
7
Reduce heat to low.
8
Cover and cook for 20 minutes or until stock is absorbed.
9
Add the spinach, zucchini and basil.
10
Stir to combine and set mixture aside to cool completely (preferably in the fridge).
11
Once cool stir through eggs and season with salt and pepper.
12
Preheat oven to 220 degree C.
13
Grease a 6 x 3/4 cup Texas muffin pan.
14
Half fill the holes with the mixture and place a cube of cheese on each.
15
Then cover with more rice mixture.
16
Bake for 30 minutes.
17
Serve with a salad.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 tablespoon butter, 1 tablespoon olive oil, 1 leek, sliced, 2 cloves garlic, minced, and more.

Yes, 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.

Risotto cakes

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