Skip to navigation
Skip to page content
Find a recipe for every occasion
These tasty risotto cakes make a great vegetarian dinner party main course.
Per serving (based on 6) 387kcals, 16.2g fat (6.3g saturated), 9.9g protein, 53.8g carbs, 2g sugar, 0.5g salt
Freeze it: at the end of step 3 for up to 3 months. Thoroughly defrost as many risotto cakes as you need and continue with the recipe.
These cakes cry out for a glass of juicy, strawberryish Italian vino. Go for a decent Chianti Classico.
Please register or sign-in to leave a comment. We’d love to hear what you think.
This recipe was so delicious! The flavours were quiet powerful, and I didn't taste the cheese all that much. I think it would be just as nice without the cheese, or even just as a regular risotto, if time is short.
Take out a subscription to delicious. magazine this month and we’ll send you a copy of Paul Hollywood’s latest cookbook, British Baking (worth £25.00), absolutely FREE.
delicious. mag recipe index
For those loyal delicious. readers who keep their magazines each month, you may find our downloadable recipe index useful...
delicious. shopping lists
Download these handy shopping lists from everyday delicious. In every month's issue: Everything you need for delicious shortcut suppers.
Cooking conversion tables
In this handy section, you'll find oven temperatures, weights for dry ingredients, liquid measures and tablespoon conversions for the UK, US and Australia – all in one tidy place.