Monday, November 28, 2011

Butternut Squash Barley Risotto Cakes

You remember the Butternut Squash and Barley Risotto from earlier this week?  If you make it, you will remember it for a long time because it makes a ton.  I love leftovers, but this quantity was a little daunting, even for me.  These risotto cakes mix the leftovers up a bit, so it feels like a whole new meal. 

Risotto Cakes

yield- about 15 cakes

about a third of the Butternut Squash and Barley Risotto leftover
1 egg
canola oil

Mix beaten egg into leftover risotto. 
Heat canola oil in a frying pan over medium heat.
Drop spoonfuls of risotto onto hot pan and cook for about 5-8 minutes a side, until crispy. 
I had some trouble keeping my cakes together, my risotto was a little wet, so I transferred the completed cakes onto a baking sheet and stuck them in a 350 degree oven for about 20 minutes.  This firmed them up. 
Serve garnished with Parmesan or goat cheese.


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