Learn how to make leftover risotto cakes with leftover risotto using this easy recipe. These risotto cakes are stuffed with cheese and pan-fried for a quick appetizer or side dish using repurposed leftovers.
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How to Make Leftover Risotto Cakes

Learn how to make leftover risotto cakes using this easy recipe. These risotto cakes are stuffed with cheese and pan-fried for a quick appetizer or side dish using repurposed leftovers.
Course Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 risotto cakes
Calories 166
Author Alyssa

Ingredients

  • 2 tbsp Italian-seasoned breadcrumbs
  • 2 tbsp panko breadcrumbs
  • 1 egg
  • 1 cup leftover risotto
  • 1" cube mozzarella cheese, cut into 4 cubes (optional)
  • 2 tbsp olive oil

Instructions

  • Add Italian and panko breadcrumbs to a shallow bowl and stir together.
  • Beat the egg in a separate shallow bowl.
  • Form the risotto into four equal 1/4-cup patties. Place a 1/2" cube of cheese into the center of each one, and then work the risotto over it to enclose it in the middle.
  • Heat olive oil in a skillet set over medium heat. Place risotto cakes in the skillet and let cook for 2-3 minutes, or until the bottoms reach a golden-brown color. Flip and repeat for the other side. Serve while warm.

Notes

I suggest serving these leftover risotto cakes alongside warmed marinara sauce if you would like, but it's not necessary. They're delicious on their own, too.

Nutrition

Serving: 1risotto cake | Calories: 166kcal | Carbohydrates: 10.8g | Protein: 4.5g | Fat: 11.7g | Saturated Fat: 3.1g | Cholesterol: 49mg | Sodium: 351mg | Potassium: 30mg | Fiber: 0.8g | Sugar: 0.8g | Calcium: 40mg | Iron: 0.7mg