Roasted Red Pepper Risotto Cakes

These cakes take time.  I should start with that.  ImageBut I promise they are worth it…ImageI know, I know.  You are busy.  No time for risotto makin’.  And what’s that, you say?!  She is telling you to refrigerate the risotto after the long tedious process of making it before you even form the cakes?!  Rude.  I’m so rude.  But maybe you should just try it out before you get all exhausted from reading about how long this takes.

It couldn’t hurt.

Roasted Red Pepper Risotto Cakes

Adapted from A Cozy Kitchen

Makes 10-12 cakes


1/2 large yellow onion, diced

2 cloves garlic, minced

3 whole roasted red peppers, diced

1/2 cup white wine

1 1/2 cups Arborio rice

5 cups vegetable stock

1 cup water

4 Tbsp olive oil

1/2 cup grated parmesan cheese

3/4 cup dried bread crumbs


For the risotto: Combine the water and vegetable broth in a pot and bring to a simmer.

In a large sauce pan, heat 2 Tbsp olive oil over medium heat.  Sauté the onion for 2 minutes and then add the garlic and roasted red peppers.  Sauté for another 2 minutes.  Add your rice and sauté for 2 minutes, until the rice begins to brown.

Add the white wine to the rice pot and stir until all the liquid has evaporated.  One ladle at a time, add in the vegetable broth and water mix.  Stir.  Wait until all the broth has evaporated before adding the next ladle.  Continue to do so until all the broth is incorporated.  As you near the end of the broth, test  the rice to make sure it’s tender.  Remove from heat after the broth has fully evaporated and mix in parmesan cheese.

(the risotto took me about 50 minutes to make from start to finish)

For the cakes:  Refrigerate the risotto (unless you ate it all) for about an hour.

Form the risotto into small balls and cover with bread crumbs.  Press down gently to make them a cake shape.  Use the other 2 Tbsp of olive oil and heat a skillet on high.  Cook the cakes on each side for 2-3 minutes, or until bread crumbs are golden brown.

A few of these cakes can be the main dish or serve them on the side of your roasted chicken.  Even on top of some fresh greens would be tasty.  So if you have a couple hours, I promise they are worth it!


With love,


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