RISOTTO CAKES

Risotto Cakes image

Use leftover risotto from last night's dinner to make a simple lunch of small fried cakes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Yield Makes 4 cakes

Number Of Ingredients 4

Ingredients

1 1/3 cups Risotto Milanese, patted into 3-inch cakes (1/3 cup each)
Wondra flour, for dusting
Extra-virgin olive oil
Freshly grated Parmesan cheese

Steps:

Dust risotto cakes with flour.
Heat the pan to medium-high and swirl in about 2 tablespoons olive oil. Brown the cakes on both sides, heating through, about 4-5 minutes. Serve with grated Parmesan on top.

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #healthy #lunch #snacks #rice #vegetables #australian #easy #beginner-cook #picnic #vegetarian #dietary #brown-bag #inexpensive #pasta-rice-and-grains #to-go