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.
Ingredients
arborio rice
1 cup
no-chicken broth
32 oz
garlic clove
1
garlic cloves
2
lemon
4 servings
oil
4 servings
olive oil
2 tablespoons
onion
1 large
panko bread crumbs
4 servings
salt and pepper
4 servings
shiitake mushrooms
1 cup
thyme
1 tablespoon
tomato
1 large
tomato paste
1 tablespoon
truffle oil
2 teaspoons
chardonnay wine
2 teaspoons
Cooking in Steps
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1Heat 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
broth
cooking oil
sauce pan
stove
frying pan -
2Add the garlic and mushrooms and continue to cook for 5 minutes.
mushrooms
garlic
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3Add the thyme and rice and stir so the rice is coated.
thyme
rice
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4Add 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
broth
rice
wine
ladle -
5Add 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
lemon juice
truffle oil
garlic
frying pan -
6Saute only until it becomes aromatic.
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7Add the tomato and tomato paste and cook until it pulls together and becomes slightly thickened.
tomato paste
tomato
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8Add 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
chardonnay
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9Heat 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
frying pan -
10Serve with a small dollop of tomato sauce.
tomato sauce