Baked Butternut Squash Risotto Cakes & Stuffed and Baked Butternut Squash Risotto Cakes

Makes 8 risotto cakes

  • 1 cup leftover Butternut Squash Risotto, cooled completely
  • 3/4 cup panko bread crumbs
  • nonstick cooking spray
  • a bowl of warm water and 1 Tbsp. olive oil
  • *The variation below also uses approx. 3 Tbsp. Daiya Mozzarella Style Shreds or Daiya Cheddar Style Shreds

Preheat oven to 375 degrees F.

Spray a baking sheet with nonstick cooking spray and set aside.

Put the panko bread crumbs on a plate.  Dip a 1/8 cup measuring cup in the bowl of warm water and olive oil.  Scoop 1/8 cup of cold, leftover risotto with the measuring cup and tap the risotto into the palm of your hand.

Flatten just a little and shape the edges.  Roll the entire surface in the panko bread crumbs and place on the greased baking sheet.  Repeat the process of dipping the cup in the water/oil, scooping, and coating in panko crumbs.

**Variation** 

Dip a tablespoon in the water/olive oil and scoop one tablespoon of risotto out.  Tap it onto the palm of your hand.  Flatten and press your finger into the middle to create a shallow "bowl". 

Pinch a small amount (1/2 tsp.) of Daiya Mozzarella Style Shreds or Daiya Cheddar Style Shreds and place it in the "bowl" in the risotto.

Scoop another 1 Tbsp. of risotto and place on top to form the top of the risotto cake.  Smooth and seal the edges as you shape it and flatten it. 

Carefully remove from the palm of your hand, coat in panko crumbs, and place on the baking sheet.

Bake at 375 degrees F for 20 minutes.  Flip them over and bake for another 20 minutes, or until golden brown.


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