Risotto Cakes



Serving size

2 risotto cakes
90 Minutes

This recipe can be multiplied. The rice will keep overnight before being cooked into rice cakes. The risotto cakes, once cooked, do not keep well.

Risotto Cakes


1 tsp. Olive oil
2 clove Garlic, raw (minced)
1/2 cup, chopped White onions (minced)
2 cup Arborio rice
1/2 cup White wine
4 cup Water
1/2 tsp. Salt
2 ounce Parmesan cheese (grated)


Heat the oil in a medium stock pot over medium heat. Add the garlic and cook very slowly until translucent (about 5 minutes). Do not allow it to brown or it will turn bitter.

Add the minced onion and increase the heat to medium-high. Cook until the onions are translucent (about 5 minutes). Do not allow the onions to brown.

Add the risotto to the pot and cook while stirring continuously for 2 minutes.

Add the white wine and cook stirring continuously for about a minute. Add enough water to cover the risotto. Stir.

Reduce the heat to medium and cook stirring about every 2 minutes so as to not allow the rice to stick. Add more water in 1/2 cup batches as needed. This will take about 20 - 25 minutes until the risotto is tender. The rice should be soft but not mushy.

Remove from heat and stir in the salt and parmesan. Chill.

Preheat the oven to 400°F.

Remove the risotto from the refrigerator and form into small cakes. These should be about 1/3 cup each.

Place each cake on a non-stick cookie sheet spaced evenly with about 1/2 inch separating them. Place the cookie sheet in the oven. Reduce the heat to 350°F and cook, turning once, until golden brown (about 15 minutes).

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Rice dishes are one place where an ingredient like Parmigiano won’t be enough to add saltiness and you will have to add salt. Always measure your salt. If dishes are not salty enough for you, measure the amount that is to your taste and cut back a little with each recipe that you use.

"While cooking demands your entire attention, it also rewards you with endlessly sensual pleasures... The seductive softness of chocolate beginning to melt from solid to liquid. The tug of sauce against the spoon when it thickens in the pan, and the lovely lightness of Parmesan drifting from the grater in gossamer flakes. Time slows down in the kitchen, offering up an entire universe of small satisfactions."

Ruth Reichl, Garlic and Sapphires: The Secret Life of a Critic in Disguise