Got some leftover risotto from my Beetroot and Goat Cheese Risotto recipe? Here’s how to turn it into a delicious alternative dish which will give you an excuse to make extra risotto next time! Alternatively, you could make these beetroot and goat cheese risotto cakes from the get-go, but it’s best to cool the mixture in the fridge overnight. This is also a handy way of increasing resistant starch, something our bodies are unable to digest, but the microbes in our guts love them and it makes them happy!
- 40g goat cheese, cut into 2 slices
- 300g leftover beetroot risotto, chilled in the fridge overnight
- 30g plain flour
- 1 small egg, beaten
- 50g breadcrumbs, I have used panko
- 1 tbsp extra virgin olive oil
- Preheat the over to 180°C fan, 200°C convection.
- Take the beetroot risotto and fill a food ring halfway up with the risotto.
- Place the goat cheese slice into the centre and completely cover with more risotto mixture, ensuring the cheese is fully encased.
- Season the flour and then dust the risotto cake on all sides with the flour, evenly coating all the sides.
- Coat the rice cake in the beaten egg before rolling in the panko breadcrumbs.
- Place on a lined baking tray, drizzle with the olive oil.
- Bake for 15 minutes till golden brown and crispy.
Delicious served with a warm salad of lentils and crispy kale as made in my Roasted Squash, Kale and Lentil Winter Salad.