Wild mushroom and mozzarella risotto cakes
- December 2007
- Serves 4
- Takes 1 hour to make, plus chilling
These mushroom and risotto cakes are packed with beautiful earthy flavours with a subtle creaminess from the oozy cheese.
- Vegetarian recipes
- 16.2g (6.3g saturated)
- 53.8g (2g sugar)
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.
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