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Risotto cakes with lemon and basil mayonnaise

Whether you want a classy starter for a dinner party, or a light lunch, these risotto cakes accompanied by a yummy homemade mayonnaise are sure to be a winner.
risotto cakes with lemon and basil mayonnaiseWoman's Day
6
40M

Ingredients

Risotto cakes
Lemon and basil mayonnaise

Method

Risotto cakes

1.Heat half the oil in a medium saucepan on high. Saute onion and garlic for 3-4 minutes or until onion is tender.
2.Add rice. Cook, stirring for 1 minute, to coat rice grains in oil.
3.Blend in wine. Cook, while stirring, until liquid has almost evaporated. Stir in stock and water. Bring to boil. Reduce heat and simmer for 20-25 minutes, stirring occasionally, until rice is just tender and liquid has absorbed. Mix in parmesan, tomatoes and basil. Season to taste. Cool for 30 minutes.

Lemon and basil mayonnaise

4.Meanwhile, in a small bowl, combine all ingredients. Season to taste.
5.When risotto is cool enough to handle, shape into 8 even-sized, flattened patties. Coat in flour, shaking off excess.
6.Heat remaining oil in a large frying pan on high. Cook the patties in 2 batches for 3-4 minutes, each side, until golden brown and heated through. Transfer to a plate. Cover to keep warm. Repeat with remaining patties.
7.Serve Risotto Cakes with Lemon and Basil Mayonnaise. Accompany with rocket leaves.

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