Salmon Risotto Cakes Recipe

Name: Salmon Risotto Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c Vegetable broth; 2 tbsp olive oil; 1/2 c finely chopped onion; 1 c arborio rice; 1/3 c white wine; 6 tbsp parmesan reggano cheese; 2 tbsp butter; 8 oz cooked salmon flaked; 1 egg beaten; 1/4 cilantro; 1/1/2 c panko, oil for frying, salt and pepper

Servings: persons

3 c Vegetable broth
2 tbsp olive oil
1/2 c finely chopped onion
1 c arborio rice
1/3 c white wine
6 tbsp parmesan reggano cheese
2 tbsp butter
8 oz cooked salmon flaked
1 egg beaten
1/4 cilantro
1/1/2 c panko, oil for frying, salt and pepper

1
Heat oil in heavy frying pan over medium heat, fry onions until translucent. Add rice, stir until rice is coated with oil. Add wine stir until absorbed add broth 1/3 at a time. Make sure broth is absorbed before adding more. Takes about 20 mins.
2
Remove from heat and add salmon, cilantro, cheese, butter and salt and pepper to taste. Spread risotto on a baking sheeet to cool completely.
3
Put panko in a bowl and egg wash in another bowl.
4
When risotto is cooled form into 2 inch round cakes, roll in egg and then in panko, fry on low heat until all sides of cake are golden brown. serve with a side salad and lemon mayonnaise

615

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 11 ingredients. The key ingredients include: 3 c Vegetable broth, 2 tbsp olive oil, 1/2 c finely chopped onion, 1 c arborio rice, and more.

Yes, Salmon Risotto Cakes falls under the Seafood 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.

Salmon Risotto Cakes

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