Crispy Risotto Cakes With Greens

By The Good Housekeeping Test KitchenPublished: Mar 10, 2016

Jump to recipe

ghk_0316_Crispy Risotto Cakes With Greens

Mike Garten

Yields:

Total Time:

45 mins

These crunchy bite-sized risottos are sure to delight.

Advertisement - Continue Reading Below

Ingredients

1 cup panko (Japanese bread crumbs)
1 large egg
3 cups leftover Risotto Puttanesca (recipe in link below)
8 cups mixed greens and chopped romaine
1/2 small red onion, thinly sliced
2 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
4 oz. feta cheese, crumbled

Directions

1. Step 1Preheat oven to 475 degrees F. Line baking sheet with foil; spray with nonstick cooking spray.
2. Step 2Place panko in shallow dish. In medium bowl, beat egg. Using 1⁄4-cup measuring cup, scoop risotto and form into 2-inch patty. Dip in egg, then panko, pressing to adhere. Place on prepared sheet. Repeat with remaining risotto to make 12 cakes; spray tops with cooking spray and sprinkle with 1⁄4 teaspoon salt. Bake 15 minutes or until bottoms are browned. Turn cakes over; bake 15 minutes.
3. Step 3Meanwhile, toss greens with red onion, oil, vinegar and 1⁄4 teaspoon salt. Serve risotto cakes with salad. Top with feta.

Nutritional Information (per serving): Calories 445; Protein 15g; Carbohydrate 51g; Total Fat 21g; Saturated Fat 7g; Dietary Fiber 4g; Sodium 935mg

Advertisement - Continue Reading Below