Ina Garten Risotto Cakes Recipe is a smart and tasty way to use leftover risotto. These cakes are crispy outside and creamy inside. They feel fancy but are very easy to make.
Many people search for how to make Ina Garten Risotto Cakes at home. This recipe keeps things simple and stress free.
With easy steps and common items, anyone can cook them. If you love comfort food with style, this recipe is perfect.
My Experience With This Recipe
I first made these risotto cakes after a dinner party. I had leftover risotto and did not want waste. This recipe surprised me. The cakes turned golden and crispy quickly.
Inside, they stayed soft and rich. Everyone loved them, even kids. Ina Garten Risotto Cakes Recipe is now my go-to snack or starter. It feels special without hard work.
Recipe Card Info
- Recipe Name: Ina Garten Risotto Cakes
- Servings: 6
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Course: Appetizer or Side Dish
- Cuisine: Italian-American
- Calories: 210 kcal per serving
Equipment List
- Large mixing bowl
- Measuring cups
- Spoon or spatula
- Non-stick skillet
- Flat plate
- Paper towels
Ingredients You Need for Ina Garten Risotto Cakes
- 3 cups cooked risotto, cold
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese, shredded
- 1/3 cup breadcrumbs
- 2 tablespoons chopped parsley
- Salt to taste
- Black pepper to taste
- Olive oil for frying
Step-by-Step Guide
- Prepare the Risotto
Place cold risotto in a large bowl. Break it gently using a spoon. - Add Egg and Cheese
Add egg, Parmesan and mozzarella. Mix until everything is well combined. - Season the Mixture
Add salt, black pepper and parsley. Stir gently to spread flavors evenly. - Add Breadcrumbs
Mix in breadcrumbs slowly. The mixture should hold shape, not feel dry. - Shape the Cakes
Take small portions. Shape into flat round cakes using your hands. - Heat the Pan
Heat olive oil in a non-stick skillet over medium heat. - Cook First Side
Place cakes carefully in hot oil. Cook for 3–4 minutes until golden. - Flip Carefully
Flip gently using a spatula. Cook the other side until crispy. - Drain Excess Oil
Remove cakes. Place on paper towels to absorb extra oil. - Serve Warm
Serve hot for best texture and flavor.
Tips to Make the Best Ina Garten Risotto Cakes
- Always use cold risotto for better shape.
- Do not overcrowd the pan while frying.
- Use medium heat for even browning.
- Add more cheese for extra richness.
Common Mistakes to Avoid
- Using warm risotto.
- Adding too many breadcrumbs.
- Frying on high heat.
- Flipping cakes too early.
Serving Suggestions
Ina Garten Risotto Cakes taste great with marinara sauce or garlic aioli. Serve them as an appetizer or light lunch.
They also pair well with green salad or roasted vegetables. For parties, place them on a platter with dipping sauces. Guests love them fresh and warm.
Variations You Can Try
- Add cooked mushrooms for earthy flavor.
- Mix in cooked bacon bits.
- Use goat cheese instead of mozzarella.
- Add lemon zest for fresh taste.
Storage and Reheating Tips
- Store leftovers in an airtight container.
- Keep in fridge for up to three days.
- Reheat in skillet for crisp texture.
- Avoid microwave for best results.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 22 g |
| Protein | 8 g |
| Fat | 10 g |
| Fiber | 1 g |
| Sodium | 320 mg |
Health Benefits
These risotto cakes provide energy from rice and protein from cheese and eggs. Using olive oil adds healthy fats. When paired with vegetables, they make a balanced meal.
Homemade cakes also avoid preservatives found in store foods. Enjoy them in moderation for comfort and nourishment.
Ina Garten Risotto Cakes Recipe
Ingredients
- 3 cups cooked risotto cold
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese shredded
- 1/3 cup breadcrumbs
- 2 tablespoons chopped parsley
- Salt to taste
- Black pepper to taste
- Olive oil for frying
Instructions
Prepare the Risotto
- Place cold risotto in a large bowl. Break it gently using a spoon.
Add Egg and Cheese
- Add egg, Parmesan and mozzarella. Mix until everything is well combined.
Season the Mixture
- Add salt, black pepper and parsley. Stir gently to spread flavors evenly.
Add Breadcrumbs
- Mix in breadcrumbs slowly. The mixture should hold shape, not feel dry.
Shape the Cakes
- Take small portions. Shape into flat round cakes using your hands.
Heat the Pan
- Heat olive oil in a non-stick skillet over medium heat.
Cook First Side
- Place cakes carefully in hot oil. Cook for 3–4 minutes until golden.
Flip Carefully
- Flip gently using a spatula. Cook the other side until crispy.
Drain Excess Oil
- Remove cakes. Place on paper towels to absorb extra oil.
Serve Warm
- Serve hot for best texture and flavor.
Notes
- Always use cold risotto for better shape.
- Do not overcrowd the pan while frying.
- Use medium heat for even browning.
- Add more cheese for extra richness.
FAQs about Ina Garten Risotto Cakes
Can I bake these risotto cakes instead of frying?
Yes, you can bake them at 400°F until golden. Flip once for even crispiness and better texture.
What type of risotto works best for this recipe?
Plain cheese risotto works best. Mushroom or vegetable risotto also tastes great in cakes.
Can I freeze Ina Garten Risotto Cakes?
Yes, freeze cooked cakes in a sealed container. Reheat in oven for best crisp results.
Why are my risotto cakes falling apart?
The mixture may be too wet. Add more breadcrumbs and chill before frying.
Final Thoughts
Ina Garten Risotto Cakes Recipe is easy, smart and full of flavor. It turns leftovers into something exciting.
The steps are simple and the taste feels special. Once you try it, you will make it again. This recipe saves food and brings joy. Serve it warm, share it proudly, and enjoy every bite.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!