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Red Pepper Pesto Risotto Cakes

Posted Feb 11 2011 8:39am

I love risotto, but anyone that’s made it knows it’s not something you just whip in a couple minutes. Well I finally found a way to make it ahead of time and still have it taste good later:

Risotto cakes!

You can use any kind of risotto for this, but I made it with red pepper pesto risotto.

Red Pepper Pesto Risotto

1 cup onion, diced

3 cloves garlic, minced

2 roasted red peppers, diced

1 large handful fresh basil leaves

1 cup white wine

2 cups Arborio rice

5 cups vegetable stock

1 cup water

1/2 cup panko bread crumbs

1/2 cup dried bread crumbs

Additional seasonings: garlic & onion powder, Italian seasoning, red pepper flakes, black pepper

Heat water and vegetable broth- keep warm.

Saute onions for a few minutes, then add garlic and red peppers. Add rice and toast for a minute or two, then add wine. Stir until wine is absorbed. Slowly add a cup of warm broth at a time, stirring thoroughly between each cup. Stir continuously until all broth has been absorbed. Add basil and any additional seasonings.

Eat as is, or set aside and cool to make cakes later.

Mix panko and bread crumbs together in a bowl with Italian seasoning and pepper. Form cooled risotto into individual cakes, then coat in bread crumbs.

Heat olive oil/Earth balance in a pan over medium heat. When oil is hot, add risotto cakes. Cook on each side until lightly browned.

IMG_1085 IMG_1091

Serve over garlicky greens.

Garlicky Greens

6 cups arugula

3 garlic cloves, minced

1/4 tsp red pepper flakes

Heat olive oil in saute pan over medium heat. Add garlic and saute for a minute, then add greens and red pepper flakes. Cook until greens wilt.

{I might have accidently burned the garlic and greens…it turned out even more delicious, but I’m not sure I could replicate it without having a burnt mess on my hands.}


We had our risotto cakes and greens with a side of roasted cauliflower for good measure.


What’s a creative way you use leftovers?

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