Search for anything:

Risotto Butternut Squash Cakes

vegetables, rice

1/4 cup olive oil
1 onion; finely chopped
1 clove garlic; minced
2 cups Arborio rice
2 cups diced peeled butternut squash
3/4 cup dry white wine
6 cups hot chicken stock
1 cup grated Parmesan cheese
2 tablespoons chopped fresh chives or parsley
1/4 teaspoon pepper
2 eggs; beaten
1 1/2 cups dry breadcrumbs

In large deep skillet or Dutch oven, heat half of the oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until fragrant and tender. Stir in rice to coat well; cook, stirring, for 2 minutes. Add squash, mixing well. Add wine; cook, stirring, for about 2 minutes or until no liquid remains. Add hot chicken stock, 1/2 cup at a time, stirring constantly after each addition until almost no liquid remains before adding next, 18 to 22 minutes in total. Stir in Parmesan cheese, chives and pepper. Let cool. (Make-ahead: Refrigerate for up to 1 day.) Stir in eggs. Using about 1/2 cup for each, shape into 4-inch rounds to make about 12 cakes. Press into bread crumbs to coat both sides. In large nonstick skillet, heat remaining oil over medium heat; cook cakes, in batches, for 3 to 4 minutes per side or until browned and crisp. (Make-ahead: Cover and refrigerate on parchment paper-Lined baking sheet for up to 8 hours; to reheat, bake in 400°F oven for 20 to 25 minutes.)

Contributor: Canadian Living - December, 1999

Yield: 8 to 12 serving

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU