Tuesday, April 12, 2011

Risotto cakes with fontina

Having leftover risotto and leftover roasted carrots, I looked around for a risotto cake recipe. I found a few and this is what I came up with.

2 C leftover risotto (mine was made with roasted garlic and thyme)
1 C roasted carrots, chopped
1/2 C fontina cheese, shredded
1/4 C chopped parsley
1 egg
1/2 C breadcrumbs

Mix the cold risotto with breadcrumbs, cheese, parsley, carrots, and egg. Shape into 4" rounds and chill. Heat oil and saute cakes until crisp and brown.
**Delicious- Keeper

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