Butternut Squash and Sage Risotto Cakes

• 1 cup arborio rice
• 4 cups vegetable broth
• 1 medium butternut squash, peeled and diced (about 2 cups)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh sage
• 2 large eggs
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• Olive oil for cooking

Steps

1. 1 Cook the arborio rice in simmering vegetable broth until tender and creamy, about 20 minutes.
2. 2 While the rice is cooking, steam the diced butternut squash until tender, about 10 minutes.
3. 3 In a skillet, sauté the onion and garlic in olive oil until translucent.
4. 4 Combine the cooked rice, mashed butternut squash, sautéed onions, Parmesan, sage, eggs, and flour in a bowl. Season with salt and pepper.
5. 5 Form the mixture into 8 patties.
6. 6 Heat olive oil in a skillet over medium heat. Cook the patties until golden brown on each side, about 4-5 minutes per side.
7. 7 Transfer the risotto cakes to a plate lined with paper towels to drain excess oil.

Equipment

• Large skillet
• Mixing bowl
• Spatula

Variations

• Add cooked diced pancetta for a non-vegetarian twist.
• Incorporate sun-dried tomatoes for extra tang.

Substitutions

• Swap arborio rice with carnaroli or sushi rice.
• Use breadcrumbs instead of flour for a gluten-free option.

Pairings

• A crisp Pinot Grigio
• A side of creamy garlic aioli

Nutrition

Tips

• For best results, chill the risotto mixture for an hour before forming patties.
• Use a spatula to gently flip the cakes to avoid breaking them.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a little olive oil over medium heat.

Freezing: Freeze uncooked patties in a single layer on a baking sheet, then transfer to a freezer bag. Thaw in the fridge overnight and cook as directed.

Serving Suggestions

• Serve with a simple arugula salad and a drizzle of balsamic glaze.
• Pair with roasted vegetables for a hearty vegetarian meal.

FAQ