Ina Garten Risotto Cakes Recipe

This Ina Garten Risotto Cakes Recipe is crispy and cheesy, which includes cooked risotto and Parmesan cheese. It’s a classic, foolproof recipe, ready in just about 50 minutes with chill time.

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Ina Garten Risotto Cakes Recipe Ingredients

• 2 cups cooked risotto (cooled)
• 1 extra-large egg
• ½ cup freshly grated Parmesan cheese
• ¼ cup minced scallions or chives
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 cup panko breadcrumbs, divided
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

How To Make Ina Garten Risotto Cakes Recipe

1. Make the risotto mixture: Combine risotto, egg, Parmesan, scallions or chives, salt, pepper, and ½ cup panko in a large bowl. Mix well.
2. Form into patties: Shape the mixture into small cakes, about 2½ inches wide and ¾ inch thick. Place on a parchment-lined baking sheet.
3. Coat in breadcrumbs: Gently press both sides of each cake into the remaining panko for a crispy crust.
4. Chill the cakes: Refrigerate the patties for at least 30 minutes to firm up.
5. Fry the cakes: Heat olive oil and butter in a skillet over medium heat. Fry cakes in batches for 3–4 minutes per side until golden brown. Drain on paper towels.
6. Serve hot: Serve warm with a sprinkle of Parmesan or fresh herbs if desired.

Recipe Tips

• How to keep risotto cakes from falling apart:
  Chilling the cakes for 30 minutes helps them hold their shape while cooking.
• Can I use leftover risotto?
  Yes! This recipe is perfect for using up day-old risotto.
• What cheese works best?
  Parmesan is traditional, but Pecorino Romano or Gruyère also taste great.
• Can I bake instead of fry?
  Yes, bake at 400°F for about 20 minutes, flipping halfway through.
• Make-ahead tip:
  Form and chill the cakes up to a day in advance.

What To Serve With Risotto Cakes

These savory cakes make a great starter or light meal. Try serving with:

• Arugula salad with lemon vinaigrette
• Roasted vegetables
• Tomato soup
• A poached egg on top for brunch

How To Store Risotto Cakes

Refrigerate:
Store cooked cakes in an airtight container for up to 3 days.

Freeze:
Freeze uncooked or cooked cakes for up to 2 months. Reheat directly from frozen in a skillet or oven.

Risotto Cakes Nutrition Facts

• Calories: ~210 per cake
• Protein: ~7g
• Carbohydrates: ~18g
• Fat: ~12g
• Saturated Fat: ~5g
• Cholesterol: ~45mg
• Sodium: ~280mg

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I use regular breadcrumbs instead of panko?
Yes, but panko gives a crispier texture.

Do I need to use egg?
Yes, egg helps bind the mixture and hold the cakes together.

Can I add vegetables or meat?
Yes, finely chopped cooked mushrooms, spinach, or pancetta work well.

What’s the best oil for frying?
Use olive oil for flavor or a neutral oil like canola for higher heat cooking.

Try More Recipes:

• Ina Garten Hot Dogs In Puff Pastry Recipe
• Ina Garten Cauliflower Toast Recipe
• Ina Garten Spinach Puff Pastry Recipe