Sweet Corn, Tomato And Basil Risotto Cakes Recipe

Name: Sweet Corn, Tomato And Basil Risotto Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, chopped; 2 tablespoons olive oil; 1 clove of garlic, minced; 1 cup Arborio rice; 3 cups Peeled, seeded and chopped tomatoes; 2 1/2 cups Vegetable stock; 1 cup Fresh corn kernels; 1/4 cup chiffonade of fresh basil leaves; 3/4 cup Freshly grated Parmigiano Reggiano; 3 eggs, beaten; Salt and pepper to taste

Servings: persons

1
In a large sauce pan heat olive oil. Saute onion until it is soften. Add garlic and saute for 30 seconds. Add rice and stir to coat it with the oil. Add both the tomatoes and the vegetable stock. Bring to gently boil and then reduce heat to low and cook, stirring occasionally until risotto is almost firm and most of the liquid has been absorbed. Remove from heat and let cool for 30 minutes.
2
Preheat oven to 350 degrees F. Grease 6 (4 ounce) ramekins with softened butter and place ramekins on a baking sheet.
3
To the cooled risotto add the corn kernels, the basil, the Parmigiano, the beaten eggs and salt and pepper to taste. Divide the risotto between the ramekins and place them on the baking sheet into the oven. Bake for 30 minutes. Remove from oven and let rest of 15 minutes. Run a knife around the edges of each ramekin and unmold them on to serving plates. Top with dressed salad greens and serve.

512

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 11 ingredients. The key ingredients include: 1 onion, chopped, 2 tablespoons olive oil, 1 clove of garlic, minced, 1 cup Arborio rice, and more.

Yes, Sweet Corn, Tomato And Basil 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!

Sweet Corn, Tomato And Basil Risotto Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions