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Stuffed Risotto Cakes

Pan-fried risotto cakes stuffed with fresh mozzarella and basil, coated in breadcrumbs and cooked until golden and crispy.

VegetarianItalianCheeseRiceFried
Estimated Nutrition
Calories
461.4
kcal / serving
1845.5 kcal total
Carbs
45.6g
per serving
182.2 g total
Fat
26.4g
per serving
105.4 g total
Protein
10.5g
per serving
42.1 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Unsalted Butter
1
tbsp
Parmesan Cheese
freshly grated
1
piece
Egg
50
g
Mozzarella
fresh, diced into 1.25cm cubes
GrainsCereals
140
g
Risotto Rice
such as arborio
100
g
White Bread
dried, crusts removed, or crumbs
Liquids
75
ml
Dry White Wine
450
ml
Stock
hot chicken or vegetable stock
NutsSeeds
1
clove
Garlic
minced
4
piece
Basil
small leaves
1
to taste
Sea Salt
1
to taste
Black Pepper
freshly ground
OilsFats
250
ml
Groundnut Oil
Vegetables
0.5
piece
Onion
finely chopped

Method

1
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