A message for risotto lovers everywhere… do not throw away your leftovers! This recipe may seem labour intensive, because it takes you from the beginning, but you can make risotto cakes out of any variety of risotto. I would highly recommend having yourself a lovely minty pea risotto dinner and using what’s left to make some cakes the following day. Perfect appetizers, snacks or baby finger food.
My boys have been eating a lot of spices recently so I thought it was time to introduce them to a new herb flavour… mint. And peas are my official favourite vegetable, so I need the twins on board from an early age, or we’re going to have a lot of grumpy faces later on.
- 4 tbs olive oil
- 1 onion
- 4 cloves of garlic
- 1 cup Arborio rice
- 2 cups warm chicken (or veg) stock
- 1 1/2 cups warm water
- 1 cup frozen baby peas
- 6 mint leaves
- 2 tbs grated parmesan
- 1tbs olive oil
- 1 cup panko breadcrumbs
- Finely chop the onion and garlic. Heat 4 tbs of olive oil in a large saucepan.
- Sauté the onion over medium heat for 4 minutes until they soften. Add the garlic and cook for another 4 minutes.
- Add the rice and sauté for 2 minutes. Add a little stock and stir until absorbed, continuing to add stock and then water, stirring until the rice is al dente, around 20 minutes.
- Add the peas and chopped mint, and cook for 2 minutes or until peas are tender. Stir in the grated parmesan.
- Toast the breadcrumbs in olive oil to brown.
- Roll balls of risotto in your hand and flatten to make patties.
- Lightly coat in breadcrumbs - the risotto should be sticky enough to not require an additional egg layer.
- Bake in the oven for 30 minutes.
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