With just five ingredients, these leftover risotto cakes are an easy and delicious way to use leftover risotto.
I love risotto in all its forms — from chorizo to pesto with asparagus and chicken, to chicken and pumpkin or salmon risotto. When you have extra risotto left over, don’t just reheat it: turn it into crispy, golden risotto cakes for a quick, satisfying dish.
Why This Recipe Works
- This recipe makes the best use of leftover risotto.
- Quick and simple: the cakes can be ready in about 15 minutes.
- You get a lovely contrast of creamy risotto inside and a crisp breadcrumb exterior.
Ingredient Notes
- Risotto – Any leftover risotto works. It should be fully cooked and chilled so it holds its shape when formed into discs.
- Flour – Helps the egg adhere to the risotto patties for an even coating.
- Eggs – Bind the breadcrumbs to the risotto and help the cakes set while cooking.
- Breadcrumbs – Panko gives a lighter, crispier crust, but regular breadcrumbs are fine too.
- Olive oil – Use a good-quality oil for frying; vegetable or canola oil also works if preferred.
Step-by-Step Photos
Full ingredient list and instructions are provided in the recipe card below.
Form chilled risotto into four equal discs. Dredge each disc in flour, shake off excess, then dip in beaten egg.
Coat each disc thoroughly in breadcrumbs. Fry in a skillet with olive oil over medium heat for about 3–5 minutes per side, until golden brown and crisp.
FAQs
Any seasoned risotto works — vegetarian, meat, or seafood-based. The important part is that it’s chilled so it holds together when shaped. If your risotto is loose, add a little extra breadcrumb or egg to help bind it.
Yes. Lightly spray each side with oil and bake at 350°F (175°C), flipping once, until both sides are golden — about 20 minutes per side can vary depending on your oven and patty thickness.
Yes. You can form the uncooked cakes and refrigerate them up to a day ahead. Fry or bake just before serving for the best texture.
Serve risotto cakes as an appetizer, side dish, or light main. They pair well with marinara, aioli, pesto, or a simple lemony yogurt or herb sauce.
Store cooked cakes in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven or in a skillet to restore crispness.
Reheat in a 350°F (175°C) oven for about 10 minutes or until heated through. Pan-frying briefly also refreshes the crust nicely.
Pro Tips / Recipe Notes
- Shaping is easiest when the risotto is cold. Refrigerate leftover risotto for a few hours or overnight before forming cakes.
- If the chilled risotto is still too soft, mix in a tablespoon or two of breadcrumbs and an extra egg to help bind it.
- Customize the flavor by stirring herbs, spices, or grated cheese into the risotto before shaping.
- A non-stick skillet helps prevent sticking and promotes even browning for a nice golden crust.
Other Appetizer Recipes
Cheese Empanadas-
Broccoli Bites
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Taco Egg Rolls
-
Corn Nuggets
If you try these risotto cakes or any recipes from Chisel & Fork, please leave a comment to share how they turned out!
Risotto Cakes
Ryan Beck
Ingredients
- 2 cups leftover risotto, chilled
- ⅓ cup all-purpose flour
- 2 eggs, beaten
- ¾ cup panko breadcrumbs
- ¼ cup olive oil
Instructions
- Divide the chilled risotto into four equal portions and shape each into a flattened disc.
- Dredge each disc in flour, then dip in beaten egg, and roll in the breadcrumbs until fully coated.
- Heat the olive oil in a large skillet over medium heat. Fry the cakes for 3–5 minutes per side, or until golden brown and heated through. Serve immediately.
Notes
- Shaping is easier when the risotto is cold; refrigerate leftovers before forming.
- If the mixture is too loose, stir in a little extra breadcrumb and egg to bind.
- Add herbs, spices, or grated cheese to customize the flavor.
- Use a non-stick pan for even browning and easier flipping.
Nutrition
Calories: 362 kcal
Carbohydrates: 34 g
Protein: 10 g
Fat: 21 g
Saturated Fat: 5 g
Cholesterol: 100 mg
Sodium: 526 mg