This is a great dish that can be easily made from leftover risotto. You’ll find that risotto turns into a sticky blog the next day, so risotto cakes are a great transformation to an elegantly recycled meal. And, of course, this meal is vegan and gluten-free.
- 4 cups of cooked risotto (cold)
- olive oil for the pan and extra for drizzle on the cakes
- 1 teaspoon of Earth Balance spread
Work the cold risotto with your hands forming balls and then flattening into cakes. One cup for each cake. Place some olive oil and Earth Balance spread in a deep skillet over medium heat. Bring heat to low and place risotto cakes in the pan. Cook for two minutes on each side or until golden and also warm in the middle. Place on plates and serve with a drizzle of olive oil. Risotto cakes are great with a side salad. Serves 2-4.