Green-Pea Risotto Cakes

Directions

1. 1
   Bring the stock just to the boil in a medium saucepan.
2. 2
   Reduce heat and hold at a gentle simmer.
3. 3
   Meanwhile, heat the oil in a large, heavy-based non-stick saucepan over medium heat.
4. 4
   Add the green shallots and cook, stirring, for 1 minute or until they soften.
5. 5
   Add the rice and stir for 1 minute or until the grains are coated with oil and appear slightly glassy.
6. 6
   Add a ladleful (about 125ml/1/2 cup) of simmering stock to rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed.
7. 7
   Continue to add the stock, a ladleful at a time, stirring constantly.
8. 8
   Allow the liquid to be absorbed before adding more.
9. 9
   Cook for a total of 20 minutes or until rice is tender yet firm to the bite and risotto is creamy.
10. 10
    Add peas and cook, stirring, for 2 minutes or until bright green and heated through.
11. 11
    Remove from the heat and stir in parsley.
12. 12
    Taste and season with salt and pepper.
13. 13
    Transfer to a heatproof bowl and set aside for 1 hour to cool.
14. 14
    Cover with plastic wrap and place in the fridge for 3 hours to chill.
15. 15
    Add the breadcrumbs and egg to the risotto mixture and stir until well combined.
16. 16
    Divide into 12 equal portions and shape each into a round 7cm patty.
17. 17
    (To freeze the patties, see To Freeze, below.)
18. 18
    Heat 2 tsp of the extra oil in a large non-stick frying pan over medium-high heat.
19. 19
    Add half of the patties and cook, uncovered, for 3-4 minutes each side or until golden and heated through.
20. 20
    Transfer to a large plate lined with paper towel to drain.
21. 21
    Repeat with the remaining oil and patties.