Leftover Vegan Risotto Cakes by Leslie Durso

Leftovers… what to do with them is always the question. If you love risotto, you know the leftovers are generally a gummy, sticky mess. But add a couple key ingredients and this “leftover mess” can become something beautiful on it’s own!

The other night my friend requested these little cakes so I whipped them up with some leftover saffron risotto and served them on top of some mushroom gravy. They went over very well! It doesn’t mater what kind of risotto at all. Choose a sauce to serve with them depending on what you have on hand. Some of my favorites to use are mushroom gravy, tomato sauce, alfredo sauce, vegan nacho cheese, and any kind of aioli. Definitely give these cakes a try next time you’ve got leftover risotto.

Risotto Cakes

leftover risotto (here’s one of my recipes)

a couple tbsp. flour (gluten free or all purpose)

a couple tbsp. olive oil

1/2 cup breadcrumbs (I like gluten free panko best for an extra crunch)

my wild mushroom gravy recipe

In a large mixing bowl, mix the leftover risotto. If you have any large chunks of veggies in it, cut them up a bit and add back in. If the risotto is wet, add a bit of flour until you can form it into patties. If the risotto is too dry, add a bit of olive oil. Form patties and press in the breadcrumbs on both sides.

In a large skillet, heat a few tablespoons of olive oil and fry the cakes until lightly browned on both sides. Serve immediately with my mushroom gravy or your favorite sauce.