This quick recipe for Easy Risotto Cakes uses just 5 ingredients and takes less than 10 minutes! A great way to use leftover risotto.

If you are like me and make risotto for 135 people at one time (even though there’s only two of us in my household), you may wonder what do with the leftovers.  This quick recipe for Easy Risotto Cakes uses just 5 ingredients and will have you sitting down at a table with a big plate of these in less than 10 minutes.

I have this thing about leftovers, where I like to eat them for breakfast the next day with a fried or poached egg on top.  It doesn’t even matter what the leftovers are either, because I’ll put an egg on anything.  So, a few days ago, when I had 5 pounds of leftover Leek Risotto with Gouda and Smoked Mushrooms, I knew exactly what breakfast was going to be.  Risotto cakes.  Cheesy, crispy on the outside, fluffy on the inside, risotto cakes.  I can’t even begin to describe how good they were and they took minimal effort too.  Of course, this recipe will work with any ol’ leftover risotto.  Whatever you got, feel free to use it.

The recent events in Paris have me thinking lately about how precious life is and how important it is to spend time with family and friends as much as possible.  I live far from my family, but I have a very close relationship with my Mom and talk with her pretty much every day on the phone or via Skype.  My Mom has this habit of emailing me a listing of some fabulous house for sale, usually one in another county, and always tells me how she’s going to buy it, or at least buy it as soon as she wins the lottery.  Well, last week, Mom sent me this link to a lovely home and said she’s going to buy it.  It was a listing for Julia Child’s cottage, La Pitchoune, in Provence, France.  It’s a dream of mine to one day live in a small village in France, Italy, or Spain, so I immediately told her to go for it, thinking that this is my chance to move to France.  Sadly, she hasn’t bought it yet and it’s looking like I’ll have to buy it for myself, so there’s a PayPal link at the end of this post for those of you who would like for me to live in Julia’s house.  Hahaha!  Just kidding, but it is a good idea, right?  Seriously, can you imagine how inspiring it would be to cook every day in Julia’s kitchen?  To hang your own cooking utensils, tools, and gadgets up on the same peg board her husband made for her and that she used daily.  It’s just like the one he made for her at her primary home in Cambridge, MA, and is now preserved, along with her whole kitchen, at the Smithsonian Institution in Washington.  Unfortunately, I will probably never live in Julia’s home in France, but a girl can dream…

Hope you all have a wonderful weekend cooking or just spending time with your family and friends.  If you happen to have leftover risotto, try making these Easy Risotto Cakes for breakfast or lunch the next day too

5.0 from 6 reviews

Easy Risotto Cakes

 

Print

Prep time

2 mins

Cook time

8 mins

Total time

10 mins

 

This quick recipe for Easy Risotto Cakes uses just 5 ingredients and takes less than 10 minutes! A great way to use leftover risotto.

Author: Tasty Ever After

Serves: 4 servings

Ingredients

• ¼ cup frying olive oil
• 2 cups leftover risotto
• 1 egg, beaten
• ¼ cup flour
• ¼ cup unseasoned bread crumbs

Instructions

1. Heat oil in a medium frying pan over medium heat. While oil is heating up, set up a breading station with three shallow plates with flour in one, the beaten egg in another, and the bread crumbs in the third.
2. Divide risotto into 4 separate but equal portions. Form each portion into a round shape and dip first in the flour, then dip in the egg, then dip last in the bread crumbs. Place each cake in the hot oil and shallow fry for about 4-5 minutes on each side, or until browned and crispy.
3. Serve hot as a main or side dish, anytime of the day for breakfast, lunch, or dinner!

3.5.3208

The post Easy Risotto Cakes appeared first on .