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Green-pea risotto cakes
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate meals with savory risotto cakes - pair with grilled trout or enjoy as a vegetarian main course.
Ingredients:
  • 1L (4 cups) chicken style liquid stock
  • 9.20 gm olive oil
  • 4 green shallots, trimmed, finely chopped
  • 330g (1 1/2 cups) arborio rice
  • 120g (3/4 cup) frozen peas
  • 82.50 ml roughly chopped fresh continental parsley
  • Salt & freshly ground black pepper
  • 35g (1/2 cup) breadcrumbs made from day-old bread
  • 1 egg, lightly whisked
  • 18.20 gm olive oil, extra
Instructions:
  • In a medium saucepan, gently bring the stock to a boil, then reduce the heat to maintain a gentle simmer.
  • Heat oil in a large non-stick saucepan over medium heat. Sauté green shallots for 1 minute until softened. Add rice and stir for 1 minute until coated and slightly glassy.
  • Whisk in a ladleful (about 125ml/1/2 cup) of simmering stock into the rice mixture, stirring constantly until absorbed. Repeat this process, adding one ladleful at a time, ensuring the liquid is absorbed before adding more. Cook for about 20 minutes, or until the rice is al dente and the risotto is creamy.
  • Add peas to the pan and sauté for 2 minutes until vibrant and warmed. Take off the heat, mix in the parsley, and season with salt and pepper. Place in a heatproof bowl and cool for 1 hour. Cover with plastic wrap and refrigerate for 3 hours before serving.
  • Combine the breadcrumbs and egg with the risotto mixture until thoroughly mixed. Form the mixture into 12 equally-sized round patties measuring 7cm each. If you want to freeze the patties, follow the instructions below in the "To Freeze" section.
  • In a large non-stick frying pan over medium-high heat, heat 2 teaspoons of extra oil. Cook half of the patties for 3-4 minutes on each side until golden. Drain on a paper towel-lined plate. Repeat with the remaining oil and patties.

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