Use leftover risotto from last night's dinner to make a simple lunch of small fried cakes.



Ingredient Checklist


Instructions Checklist
  • Dust risotto cakes with flour.

  • Heat the pan to medium-high and swirl in about 2 tablespoons olive oil. Brown the cakes on both sides, heating through, about 4-5 minutes. Serve with grated Parmesan on top.

Reviews (1)

13 Ratings
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Rating: Unrated
Thanks for this "nudge" recipe, LSQ. I have been making risotto for years and had never thought of using the leftovers in this manner. I made portabello risotto last night so I used that and it was WONDERFUL! Didn't taste like leftovers. Thanks again for all your wonderful recipes and tips.