Ingredients Jump to Instructions ↓

  1. 1 cup prepared risotto rice

  2. cup chopped baby spinach

  3. 1 tomatoes (I've often used chargrilled red pepper) or 1 red pepper , diced (I've often used chargrilled red pepper)

  4. salt , to taste

  5. fresh ground black pepper , to taste

  6. teaspoon dried oregano

  7. cup parmesan cheese , grated

Instructions Jump to Ingredients ↑

  1. Combine risotto, spinach, tomato (or red pepper) and seasonings in a bowl and mix well until combined.

  2. Lightly grease a mini-muffin pan or spray it with oil, spoon the mixture into the recesses until the tops are rounded, and sprinkle the risotto cakes with parmesan.

  3. Bake in a moderate oven (180ºC) for 15 to 20 minutes or until the risotto cakes are firm and golden. If serving warm, allow the risotto cakes to rest in the pan for 5 minutes before removing them from the pan.

  4. Serving Suggestions: Serve at room temperature with a salad. Or warm with grilled or BBQd meats, or as part of a vegetarian meal. If you want to serve them with a sauce, I recommend ~*Pamela*~in Winnipeg’s Mushroom Sauce for Meatballs #121093.


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