Vegan Risotto Cakes

Vegan Risotto Cakes

  Ready in : 45 mins

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.

  1. vegetarian vegetarian
  2. gluten free dairy free

Diets

  1. DAIRY FREE

  2. LACTO OVO VEGETARIAN

Ingredients
arborio rice

arborio rice

1 cup

no-chicken broth

no-chicken broth

32 oz

garlic clove

garlic clove

1

garlic cloves

garlic cloves

2

lemon

lemon

4 servings

oil

oil

4 servings

olive oil

olive oil

2 tablespoons

onion

onion

1 large

panko bread crumbs

panko bread crumbs

4 servings

salt and pepper

salt and pepper

4 servings

shiitake mushrooms

shiitake mushrooms

1 cup

thyme

thyme

1 tablespoon

tomato

tomato

1 large

tomato paste

tomato paste

1 tablespoon

truffle oil

truffle oil

2 teaspoons

chardonnay wine

chardonnay wine

2 teaspoons

Cooking in Steps

  1. 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.

    onion

    onion

    broth

    broth

    cooking oil

    cooking oil

    sauce pan
    sauce pan
    stove
    stove
    frying pan
    frying pan

  2. 2
    Add the garlic and mushrooms and continue to cook for 5 minutes.

    mushrooms

    mushrooms

    garlic

    garlic

  3. 3
    Add the thyme and rice and stir so the rice is coated.

    thyme

    thyme

    rice

    rice

  4. 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.

    alcohol

    alcohol

    broth

    broth

    rice

    rice

    wine

    wine

    ladle
    ladle

  5. 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.

    salt and pepper

    salt and pepper

    lemon juice

    lemon juice

    truffle oil

    truffle oil

    garlic

    garlic

    frying pan
    frying pan

  6. 6
    Saute only until it becomes aromatic.

  7. 7
    Add the tomato and tomato paste and cook until it pulls together and becomes slightly thickened.

    tomato paste

    tomato paste

    tomato

    tomato

  8. 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.

    panko

    panko

    chardonnay

    chardonnay

  9. 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.

    cooking oil

    cooking oil

    frying pan
    frying pan

  10. 10
    Serve with a small dollop of tomato sauce.

    tomato sauce

    tomato sauce

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