Crispy Risotto Cakes

These easy skillet-fried rice cakes are a great way to use up leftover risotto.

Yield: Makes 4 servings
Recipe from Southern Living

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  • 2 cups Basic Microwave Risotto, chilled
  • 1 cup Japanese breadcrumbs (panko)
  • 2 tablespoons olive oil
  • Toppings: freshly grated Parmesan cheese, chopped fresh basil, marinara sauce


  1. 1. Shape risotto into 4 round patties (about 3 1/2 inches wide). Dredge in breadcrumbs.
  2. 2. Cook patties in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until golden brown. Serve warm with desired toppings.
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