Green-pea risotto cakes

These delicious risotto cakes makes simple dinners feel special. Serve it on different nights with grilled ocean trout, or as part of a vegetarian main.

Recipe «Green-pea risotto cakes» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1L Massel chicken style liquid stock, 2 tsp olive oil, 4 green shallots, trimmed, finely chopped, 330g arborio rice, 120g frozen peas , 1/3 cup roughly chopped fresh continental parsley, Salt & freshly ground black pepper, 35g breadcrumbs made from day-old bread , 1 egg, lightly whisked, 1 tbsp olive oil, extra.

Ingredients:

• 1L Massel chicken style liquid stock 
• 2 tsp olive oil 
• 4 green shallots, trimmed, finely chopped 
• 330g arborio rice 
• 120g frozen peas 
• 1/3 cup roughly chopped fresh continental parsley 
• Salt & freshly ground black pepper 
• 35g breadcrumbs made from day-old bread 
• 1 egg, lightly whisked 
• 1 tbsp olive oil, extra 

Instructions

1. Bring the stock just to the boil in a medium saucepan. Reduce heat and hold at a gentle simmer.
2. Meanwhile, heat the oil in a large, heavy-based non-stick saucepan over medium heat. Add the green shallots and cook, stirring, for 1 minute or until they soften. Add the rice and stir for 1 minute or until the grains are coated with oil and appear slightly glassy.
3. Add a ladleful (about 125ml/1/2 cup) of simmering stock to rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed. Continue to add the stock, a ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more. Cook for a total of 20 minutes or until rice is tender yet firm to the bite and risotto is creamy.
4. Add peas and cook, stirring, for 2 minutes or until bright green and heated through. Remove from the heat and stir in parsley. Taste and season with salt and pepper. Transfer to a heatproof bowl and set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 3 hours to chill.
5. Add the breadcrumbs and egg to the risotto mixture and stir until well combined. Divide into 12 equal portions and shape each into a round 7cm patty. (To freeze the patties, see To Freeze, below.)
6. Heat 2 teaspoons of the extra oil in a large non-stick frying pan over medium-high heat. Add half of the patties and cook, uncovered, for 3-4 minutes each side or until golden and heated through. Transfer to a large plate lined with paper towel to drain. Repeat with the remaining oil and patties.