Risotto Cakes

7 ingredients
4 steps

Ingredients

  • 1 cup prepared risotto rice
  • 1/2 cup chopped Baby Spinach
  • 1 tomatoes (I've often used chargrilled red pepper) or 1 red pepper, diced (I've often used chargrilled red pepper)
  • salt, to taste
  • fresh ground black pepper, to taste
  • 1/2 teaspoon dried oregano
  • 1/2 cup parmesan cheese, grated

Directions

  1. 1
    Combine risotto, spinach, tomato (or red pepper) and seasonings in a bowl and mix well until combined.
  2. 2
    Lightly grease a mini-muffin pan or spray it with oil, spoon the mixture into the recesses until the tops are rounded, and sprinkle the risotto cakes with parmesan.
  3. 3
    Bake in a moderate oven (180°C) for 15 to 20 minutes or until the risotto cakes are firm and golden. If serving warm, allow the risotto cakes to rest in the pan for 5 minutes before removing them from the pan.
  4. 4
    Serving Suggestions: Serve at room temperature with a salad. Or warm with grilled or BBQd meats, or as part of a vegetarian meal. If you want to serve them with a sauce, I recommend ~*Pamela*~in Winnipeg's Mushroom Sauce for Meatballs #121093.

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