{ Risotto Cakes }


My favorite thing about making risotto, is making risotto cakes the next day with the leftovers! Served over wilted kale or spinach, with grilled vegetables or just by themselves, these cakes are always a hit in my house!

{ ingredients }

  • Leftovers of your favorite risotto (mine is this Autumn Risotto)
  • 2 cups wheatgerm (you can also use Panko breadcrumbs)
  • 1 Egg
  • EVOO or cooking spray
  • Fresh rosemary, thyme and/or sage, chopped (about 1/4 cup)

 { directions }

  1. Form the cold leftover risotto in patties
  2. Brush each with egg and roll in wheatgerm and herbs.
  3. You can do these two ways: sauté in a large pan or wok (add some EVOO) OR place on hot griddle (sprayed with cooking spray or EVOO). Either way, you will get the same result. Cook until outside starts to brown and crisp.
  4. Serve alone or over veggies.
  5. Enjoy! Yum!

{ Keep Cooking in Love & Light }


One thought on “{ Risotto Cakes }

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