Gluten Free and Vegetarian

Turn a great risotto into another meal. Double the recipe and serve pumpkin risotto one night as a side and then use the rest the next night to make risotto cakes. Risotto cakes make a fabulous entree, lunch dish or light dinner, or roll into balls, crumb and deep fry to make arancini, a fabulous canape. They also freeze well.

1 cup Arborio rice
olive oil
white wine (optional)
finely diced onion
crushed garlic
2 cups finely chopped pumpkin
4 cups good quality vegetable stock
Parmesan

In one pot have the stock heating. In another pan sweat onions in a little olive oil, add garlic and rice. Stir for 2 minutes until the rice is well coated. Add a dash of white wine and stir until evaporated. Add in pumpkin & stir through. Ladle at a time add the hot stock, allowing the rice to soak up the liquid before adding another. It’s important that you are adding hot stock to the risotto so that each time you add a ladle of the stock you don’t decrease the temperature. When the rice is al dente remove from the heat and stir through Parmesan. Allow to cool completely, I usually do this overnight.
Shape the cold risotto into patties and fry in a little olive oil till both sides are golden and crunchy. Serve with fresh rocket and more shaved Parmesan.

1 Comment

  1. You’re right, making the risotto on the first night (as a main) I had enough left over for the cakes on the next night – awesome recipe thanks.

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