Vegan Risotto Cakes
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 52.17
- Health score: 10.00
- Weight Watcher points: 10.00
Summary
The recipe Vegan Risotto Cakes can be made in approximately 45 minutes. This dairy free and lacto ovo vegetarian recipe serves 4 and costs $4.24 per serving. One serving contains 356 calories, 7g of protein, and 13g of fat. It is a pretty expensive recipe for fans of Mediterranean food. This recipe from Foodista has 1 fans. If you have arborio rice, shiitake mushrooms, garlic clove, and a few other ingredients on hand, you can make it. Not a lot of people really liked this hor d'oeuvre. With a spoonacular score of 56%, this dish is solid. Similar recipes are Risotto Cakes, Risotto Cakes, and Mushroom Risotto Cakes.
Ingredients
arborio rice1 cup
no-chicken broth32 oz
garlic clove1- garlic cloves2
lemon4 servings
oil4 servings
olive oil2 tablespoons
onion1 large
panko bread crumbs4 servings
salt and pepper4 servings
shiitake mushrooms1 cup
thyme1 tablespoon
tomato1 large
tomato paste1 tablespoon
truffle oil2 teaspoons
chardonnay wine2 teaspoons
Risotto
Step 1
Heat the broth in a pan and keep warm on the stove top. In a medium size sauce pan, add the oil and heat over medium low. Once the oil is heated, add the onions and saute until slightly softened.
Step 2
Add the garlic and mushrooms and continue to cook for 5 minutes.
Step 3
Add the thyme and rice and stir so the rice is coated.
Step 4
Add the wine and stir for a few minutes until the alcohol is cooked out. Now begin adding the broth, one or two ladles at a time. Stir the rice and as the rice absorbs the broth add more. Stir constantly and repeat the process of adding more broth as needed until little or no broth is left. This process will take approximately 25 minutes.
Step 5
Add the salt and pepper to taste. Finally, give it a liberal squeeze of fresh lemon juice, to taste.Sauce:Warm the truffle oil in a saute pan and add the garlic.
Step 6
Saute only until it becomes aromatic.
Step 7
Add the tomato and tomato paste and cook until it pulls together and becomes slightly thickened.
Step 8
Add the chardonnay and cook 2 minutes more. Season to taste.Making the Cakes:Using a 1/4 C measure, measure out the risotto and press into cake like shapes. Dip the cakes in panko bread crumbs covering completely.
Step 9
Heat the oil in a saute pan and lay the cakes into the oil. Cook until browned and flip over browning the other side.
Step 10
Serve with a small dollop of tomato sauce.
Categories
Cuisines: Mediterranean, Italian, European
Dish Types: side dish, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: dairy free, lacto ovo vegetarian