Ingredients Jump to Instructions ↓

  1. 1 large egg

  2. 2 cups cold leftover risotto

  3. 1 cup coarse dry whole-wheat breadcrumbs (see Tip), divided

  4. 2 teaspoons extra-virgin olive oil, divided

Instructions Jump to Ingredients ↑

  1. Beat egg in a large bowl; stir in risotto and 1/2 cup breadcrumbs. Place the remaining 1/2 cup breadcrumbs in a shallow dish. Form the risotto mixture into eight 21/2-inch cakes (using about 1/4 cup for each cake) and dredge in the breadcrumbs. Coat a large nonstick skillet with cooking spray, add 1 teaspoon oil and heat over medium heat. Add the cakes and cook until browned on the first side, 2 to 4 minutes. Turn the cakes over, add the remaining 1 teaspoon oil to the pan and swirl the pan to coat the undersides of the cakes. Cook, reducing the heat if necessary, until browned on the second side, 2 to 4 minutes more.


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