Second Time Around Risotto Cakes

6 ingredients
4 steps

Ingredients

  • 1 cup cooked risotto
  • 1 egg, lightly beaten
  • 1/2 to 3/4 cup fresh bread crumbs
  • 2 tablespoons Prosciutto cut into slivers
  • Salt and freshly ground black pepper
  • 2 tablespoons butter

Directions

  1. 1
    Mix the risotto, egg, half of the bread crumbs, and Prosciutto; season with salt and pepper.
  2. 2
    Form the mixture into small 3-inch cakes.
  3. 3
    Coat both sides of the cakes with the remaining bread crumbs.
  4. 4
    Saute the cakes in butter for about 3 minutes a side; serve as a main course, with salad.

Products Matching These Ingredients

Cooked Shrimp Peeled And Deveined Tail Off

Fisherman's Wharf

A NOVA 4
Slow Cooked Turkey Joint with bacon and sruffing

Slow Cooked Turkey Joint with bacon and sruffing

Sainsbury's

C NOVA 4

Dried egg product whole eggs

E NOVA 3

Traditional medium egg noodles

Spartan

A NOVA 1

Wide egg noodles, enriched egg noodle product

Spartan

A NOVA 1

Fully cooked cocktail smokies

E NOVA 4

Mixed nuts, lightly salted

Spartan

D NOVA 3

Risotto bites, mushroom & fontina

Market District

D NOVA 4

Dry roasted peanuts, lightly salted

D NOVA 4

Restaurant style lightly battered green beans

C NOVA 4

Parmesan risotto arborio rice with seasoning packet

E NOVA 4

Portobello mushroom risotto arborio rice with seasoning packet

D NOVA 4

More Recipes to Try

Yorkshire Puffs with Roasted Beef & Bistro Sauce

10 ingredients

Penne with Shrimp, Artichokes, and Sun Dried Tomatoes

14 ingredients

Avis Johnson-Piper's Red Fish

14 ingredients

Breakfast Casserole

7 ingredients

Parsley Sauce

1 ingredient

Teriyaki Sauce

5 ingredients

Pan Fried Catfish

12 ingredients

Chilled Zucchini Soup With Salsa

15 ingredients

Roasted Tomato Tartines with Prosciutto

13 ingredients

Pesto Chicken & Lemon Kale Sandwiches

8 ingredients

Green Smoothie

7 ingredients

Guinness Chocolate Cupcakes

9 ingredients