By David Tanis
- Total Time
- 1 hour, plus time to chill risotto
- Rating
- 5(129)
- Notes
- Read community notes
Featured in: A Risotto With Substance
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:4 to 6 servings
- 2tablespoons butter
- 2tablespoons olive oil, plus more for frying
- 1medium onion, diced fine
- 2cups butternut squash, about ⅔ pound, cut in ½-inch dice
- Salt and pepper
- 1cup Carnaroli or Arborio rice
- 1tablespoon chopped fresh sage
- ¼cup dry white wine
- 4 to 5cups vegetable broth
- 1ounce grated Parmesan, plus more for garnish
- 4ounces grated Fontina
- Zest and juice of 1 lemon
- 2tablespoons finely sliced chives, plus more for garnish
- 1cup all-purpose flour
- 2large eggs, lightly beaten
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
433 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 53 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 14 grams protein; 841 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Put butter and 2 tablespoons olive oil in a wide heavy-bottom saucepan or deep skillet over medium-high heat. Add onion and cook until softened and lightly colored, about 5 minutes. Add squash and season generously with salt and pepper. Cook, stirring occasionally, until squash is cooked but not soft, about 5 minutes. Add rice and sage and stir to combine, then add wine and cook for 1 minute more.
Step
2
Add 2 cups vegetable broth and bring to a brisk simmer. Cook until liquid is nearly evaporated, about 5 minutes. Continue adding broth 1 cup at a time and cook in the same fashion until rice is just done and all liquid is absorbed (it should take 4 to 5 cups broth), about 10 minutes. Turn off heat and stir in Parmesan, Fontina and lemon zest and juice. Taste and adjust seasoning (rice should be well seasoned). Stir in chives, then spread mixture on a baking sheet or platter to cool. Cool for at least 2 hours (or refrigerate overnight, covered).
Step
3
With a spoon, divide mixture into 12 pieces. Shape each piece into an oval patty. Roll patties lightly in flour to coat. Pour olive oil to a depth of ½ inch into a cast-iron skillet and place over medium heat. Dip floured rice patties briefly into beaten egg, then fry gently on both sides until browned. Drain on paper towels. Serve hot, sprinkled with more Parmesan and chives if desired.
Ratings
129
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Randy
Forgive me, but this seems a little... crazy. Risotto cakes are the super-easy bonus meal you get using the leftover risotto from earlier in the week, served over greens dressed with a simple vinaigrette.
Cheryl M.
You can also bake these instead of pan frying. Set oven to 350 and cook for about 20 minutes. Flip the cakes and cook for another 20 minutes. This will yield a risotto cake that is slightly crispy on the outside and still warm and gooey (like risotto) on the inside.
LoisS
Of the many things I love about this site, the quality of the cooks who review are priceless. I took the advice to add more parm, less butternut squash and pan fried. OK but better is the suggestion to put them in the oven at 350 for 20 min. flip, and 20 min. Still a bit delicate, but lovely.
Richard
Use one cup of squash instead of two. Can substitute yams. chicken stock instead of vegetable broth. Can substitute Gruyere instead of fontina. Used less lemon and more parmesan.
LoisS
Of the many things I love about this site, the quality of the cooks who review are priceless. I took the advice to add more parm, less butternut squash and pan fried. OK but better is the suggestion to put them in the oven at 350 for 20 min. flip, and 20 min. Still a bit delicate, but lovely.
Randy
Forgive me, but this seems a little... crazy. Risotto cakes are the super-easy bonus meal you get using the leftover risotto from earlier in the week, served over greens dressed with a simple vinaigrette.
Fran
Totally agree. When we make risotto, any kind, we do this with the leftovers.
Cheryl M.
You can also bake these instead of pan frying. Set oven to 350 and cook for about 20 minutes. Flip the cakes and cook for another 20 minutes. This will yield a risotto cake that is slightly crispy on the outside and still warm and gooey (like risotto) on the inside.
Sara Bradburn
Did this just tonight; we were low on oil. Terrific! Thanks for the tip.
Richard
Use one cup of squash instead of two. Can substitute yams. chicken stock instead of vegetable broth. Can substitute Gruyere instead of fontina. Used less lemon and more parmesan.
Private notes are only visible to you.
