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Risotto Cakes with Mixed Greens

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Risotto Cakes with Mixed Greens

Risotto Cakes with Mixed Greens

The recipe Risotto Cakes with Mixed Greens could satisfy your Mediterranean craving in about 41 minutes. This recipe serves 4. One portion of this dish contains roughly 46g of protein, 45g of fat, and a total of 1104 calories. This recipe covers 41% of your daily requirements of vitamins and minerals. A mixture of chicken broth, kosher salt, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

1
Cook's Note: Click here to get the recipe for Fontina Risotto with Chicken.
Ingredients you will need
Whole ChickenWhole Chicken
Fontina CheeseFontina Cheese
2
Stir the chives into the chilled risotto. Form into 8 patties, using about 1/4 cup risotto for each. Press a hole in the center of each patty and stuff with a cube of fontina; pat risotto around each hole to cover.
Ingredients you will need
Fontina CheeseFontina Cheese
ChivesChives
3
Place the breadcrumbs in a shallow bowl. Lightly dredge each risotto cake in the crumbs, turning to coat evenly.
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BreadcrumbsBreadcrumbs
Equipment you will use
BowlBowl
4
Place on a plate, cover with plastic wrap and refrigerate for 20 minutes.
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WrapWrap
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Plastic WrapPlastic Wrap
5
Heat about 1/4 inch of oil in a medium nonstick skillet over medium-high heat. Fry the cakes, 2 or 3 at a time, until evenly browned, about 1 1/2 minutes per side.
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Cooking OilCooking Oil
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Frying PanFrying Pan
6
Transfer to a paper-towel-lined plate to drain; season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
7
Combine the greens and fennel in a bowl; drizzle with 2 tablespoons olive oil and the lemon juice, season with salt and pepper and toss. Divide the risotto cakes and salad among 4 plates.
Ingredients you will need
Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
Olive OilOlive Oil
FennelFennel
GreensGreens
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BowlBowl
8
Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
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BrothBroth
WaterWater
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Sauce PanSauce Pan
9
Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat.
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ButterButter
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PotPot
10
Add the onion; cook until translucent, about 4 minutes.
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OnionOnion
11
Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute.
Ingredients you will need
ThymeThyme
RiceRice
12
Add the wine and cook, stirring, until the liquid is absorbed.
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WineWine
13
Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
Ingredients you will need
Kosher SaltKosher Salt
BrothBroth
RiceRice
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LadleLadle
14
Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.
Ingredients you will need
Salt And PepperSalt And Pepper
Parmigiano ReggianoParmigiano Reggiano
Whole ChickenWhole Chicken
Fontina CheeseFontina Cheese
ParsleyParsley
ButterButter
ThymeThyme
Equipment you will use
BowlBowl
15
Photograph by Antonis Achilleos
DifficultyHard
Ready In41 m.
Servings4
Health Score48
CuisinesMediterraneanItalianEuropean
Dish TypesLunchMain CourseMain DishDinner
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