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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