Linda and I both love a good risotto and have blogged many. Today I took my leftover wild mushroom risotto and added zucchini and roasted red peppers then turned them into cakes for lunch. Served with a simple garlic & lemon aioli – they were delicious!
Parmesan Crusted Vegetable Risotto Cake
3 cups leftover mushroom risotto
1/2 zucchini diced small
1/2 cup roasted red peppers diced
1 cup Parmesan cheese shredded fine
salt & pepper
In a mixing bowl mix the leftover risotto, zucchini, roasted red pepper, egg and a third of the cheese together. Using a half cup as your guide, make six cakes. Dredge the cakes in the remaining cheese and press in to adhere the cheese to the cakes. Place in the freezer for about 15 minutes.
Preheat oven to 375°F. Lightly spray a cast iron skillet with olive oil spray. Place the cakes in the pan and again lightly spray the tops of the cakes. Place the cast iron skillet in the oven and bake for 20 minutes until golden brown. Delicious!