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    Home / Recipes / Vegan Entrees

    Risotto Cakes

    Published: Oct 3, 2022 · Modified: Nov 20, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    Transform this tasty vegan risotto recipe into crispy risotto cakes. Two recipes in one; eat the risotto or make the risotto cake recipe; the choice is yours. Both are so yummy!

    Risotto cakes on  a plate with curry sauce drizzled over the top and parsley on the side.

    Recently, we spent a long weekend in Bisbee, Arizona, and ate at our favorite restaurant, Cafe Roka. We ate the most delicious vegan risotto cakes. So, of course, when I came home, I had to make risotto cakes. This risotto cake recipe can be eaten as a risotto dish in a bowl or made into crispy risotto cakes.

    Jump to:
    • Recipe Ingredients
    • Recipe Ingredient Substitutions
    • How to Make Risotto
    • How to Make Risotto Cakes
    • Cooking Options
    • Curry Sauce Ingredients
    • Sauce Ingredient Substitutions
    • Serving Suggestions
    • Recipe FAQs
    • Tips
    • Other Suggested Vegan Italian Dishes
    • 📖 Recipe
    • 💬 Reviews

    Although Cafe Roka is not a vegan restaurant, the chef always serves one vegan dish on the menu. So, every year, we take a trip to Bisbee and make a reservation at Cafe Roka, to eat incredible vegan dishes. And these risotto cakes were to die for!

    Of course, the chef didn't share his recipe, so I had to make up my own version based on the flavors and ingredients in this incredible risotto cake recipe.

    By the way, if you ever make a trip to Bisbee, Arizona, also stop by The Old Bisbee Brewing Company, where they serve a great vegan chili.

    Recipe Ingredients

    Risotto cake recipe ingredients: Arborio rice, red onion, butternut squash, sage, garlic, white wine, vegetable broth, parsley, nutritional yeast, and lemon
    • Arborio Rice: The oval grains are about a quarter of an inch long and typically white. Arborio rice is also available in brown (unrefined), but it's much more commonly sold as white rice, which is starchier.
    • Red Onion: Red onions are colorful and spicy-to-mild flavor. Because of their bright color and crispy texture, they're great for risotto.
    • Butternut Squash: Sweet, moist, and nutty tasting, the flavor of butternut squash is a bit like sweet potatoes—or, some say, butterscotch. Because it's so dense, you get more servings per fruit than you might with other squash varieties. The rind is edible (once cooked), but it's more commonly peeled away.
    • Sage: Fresh sage has a pronounced herbal flavor that is an earthy, slightly peppery taste with hints of mint, eucalyptus, and lemon.
    • White Wine: The white wine used when making risotto is because it lends flavor and a bit of acidity to the dish, which can help balance out its inherent richness. A big splash is added right after the rice is toasted and just before the primary cooking liquid, usually, broth, starts to get stirred in.
    • Vegetable Broth: I always stock up on organic vegetable broth I buy at Costco.
    • Parsley: Parsley adds a fresh flavor to the risotto cakes.
    • Nutritional Yeast: Nutritional yeasts adds a thick cheesiness to the risotto.
    • Garlic: Fresh garlic cooked with red onions creates a fabulous deep flavor.
    • Lemon: I prefer fresh lemons whenever possible.

    Recipe Ingredient Substitutions

    • If you can't find Arborio rice, Baldo rice is a suitable replacement. Baldo rice is a starchy short-grain rice variety usually grown in Italy and Turkey. Or, try basmati rice.
    • Try white or yellow onions instead of red onions. Or, try shallots.
    • Sweet potatoes would be a good substitute if you can't find butternut squash, or try acorn squash.
    • A general rule of thumb for the dried-to-fresh herb ratio: Use one-third the amount of dried herb for the fresh herb called for in the recipe. For example, if you're converting fresh sage to dried sage in a recipe that calls for 1 Tbsp. of fresh sage, use 1 tsp. of dried sage instead
    • The best substitutes for white wine in risotto are – White Grape Juice, Apple Cider Vinegar, White Wine Vinegar, Vegetable Broth, Vegetable Stock, Lime or Lime Juice, Fruit Vinegar, Red Wine Vinegar, or Water.
    • Basil is an excellent substitute for parsley in risotto cakes.
    • One clove of fresh garlic equals ¼ teaspoon of granulated garlic powder. The exact conversion applies to dehydrated or freeze-dried garlic or even minced refrigerated garlic.
    • Use bottled lemon juice when fresh juice isn't available.

    How to Make Risotto

    sautéing garlic, onion and butternut squash in a pan
    • Saute the onion and garlic in a large pot on medium heat until the onions are translucent.
    • Add cubes of butternut squash and season with salt and pepper.
    • Stir occasionally until the squash is tender but not cooked all the way through (about 5 minutes).
    Adding the rice and sage to the sautéd vegetables
    • Add the Arborio rice and sage. Stir to combine, then add wine and cook 1 minute longer.
    add 2 cups of vegetable broth to the rice mixture on the stove

    The key to making great risotto is to add the vegetable broth 1 cup at a time, after the first 2 cups are added, and simmer until the rice absorbs the broth.

    • Add 2 cups of broth and bring to a simmer.
    • Stir slightly; do not over-stir.
    • Cook until the liquid evaporates(about 5 minutes).
    • Then, add 1 cup of vegetable broth at a time and cook the same way until the rice is cooked and the fluid is absorbed.
    Add 1 cup of vegetable broth at a time, and cook down, in the pan.
    • Continue to add the vegetable broth, 1 cup at a time, until all the vegetable broth is gone.
    • Again, cook the mixture down until the liquid is absorbed.
    • Do not over-stir the mixture.
    • This process should take 10-15 minutes.
    • Turn off the heat and stir in the nutritional yeast, lemon juice, and lemon zest.
    • Stir in parsley.

    Now, you can eat the risotto in a bowl as an entree r as a side dish. Or, make risotto cakes.

    How to Make Risotto Cakes

    Spread the cooked risotto onto a baking sheet in a thin layer, cover and refrigerate
    • To make the risotto cakes, spread the rice mixture in a thin layer on a baking sheet, prepared with a silicone baking mat or parchment paper.
    • Cover with plastic wrap or another cover of your choice.
    • Allow cooling completely, then transfer to the refrigerator.
    • For the best results, refrigerate the rice on the pan overnight or for at least 2 hours.
    Form small cakes using a burger press or mold
    • Remove the chilled risotto from the refrigerator.
    • Form small risotto cakes using a small burger press, or you can prepare risotto balls.
    • Another option is to make large risotto cakes using the larger-sized mold to form 6.
    • Or, use your hands to form 12 equal-sized cakes.

    Cooking Options

    Risotto cakes on an air fryer pan in a single layer

    I air-fried the risotto cakes because air frying takes only 8 minutes, but this risotto cake recipe can also be prepared in the oven.

    Air frying

    • Preheat the air fryer to 350 degrees.
    • Place the risotto cakes in a single layer on the air fry pan.
    • If batch cooking, prepare a baking sheet with parchment paper and preheat an oven to 325 degrees o keep the risotto cakes warm while cooking the remaining risotto cakes.
    • Cook for 8 minutes until crispy.
    • If making larger cakes, increase the time to 15 minutes.

    Baking

    • Preheat the oven to 350 degrees.
    • Prepare a baking sheet with parchment paper.
    • Cook for 20 minutes.
    • If cooking larger cakes, cook for 35 minutes.

    Curry Sauce Ingredients

    Curry sauce ingredients; lite coconut milk, ginger, red curry paste, lime, and a shallot
    • Lite Coconut Milk: Lite coconut milk, is essentially the two-percent milk of coconut milk. It's pretty much the opposite of coconut cream—it has less fat than regular coconut milk, and tends to be more watery-looking in the can.
    • Fresh Ginger: Ginger is a spicy root that has proven to be an effective natural remedy for some common diseases.
    • Red Curry Paste: I used Thai Kitchen brand red chili paste. Chili Paste is a spicy, fiery red condiment made using fresh or dried red chilies. Unlike chili sauce, it is dense in texture with intense taste and color.
    • Shallot: Shallots have a delicate and sweet flavor with a hint of sharpness, while onions bring a more intense heat
    • Lime Juice and Zest: When possible use fresh lime juice and zest for the best overall flavor.

    Sauce Ingredient Substitutions

    • Instead of lite coconut milk, use unsweetened, unflavored plant milk of choice mixed with 1 teaspoon of coconut extract.
    • For every ¼ teaspoon of ground ginger, use 1 tablespoon of fresh-grated ginger in recipes. This works in the opposite direction as well. If you don't have any fresh ginger, you can substitute dried ground ginger using the same ratio.
    • Chili paste and chili sauce are considered the same product by many people.
    • Use the same amount of yellow, diced onion instead of shallots.
    • When fresh lime juice isn't available, use bottled lime juice. Add an additional ½ teaspoon of lime juice to accommodate the zest.
    curry sauce in a pan on the stove cooking
    • In a medium saucepan, combine grated ginger and shallots and saute until the shallots are translucent.
    • Add the lime juice and zest from one lime and a pinch of salt.
    • Stir, and then add coconut milk and red chili paste.
    • The sauce thickens as it heats.

    Serving Suggestions

    risotto cakes served with roasted broccolini and asparagus on a plate with curry sauce drizzle on top, garnished with green onions

    I served risotto cakes with roasted broccolini and asparagus and drizzled curry sauce over teh top of the risotto cakes and the vegetables.

    Or I also like this risotto cake recipe served on a bed of sauteed spinach and sauteed mushrooms.

    For the best of both worlds, eat half of the risotto in a bowl as a meal, and use the leftovers to make risotto cakes.

    risotto cake recipe in containers with vegetables and curry sauce

    And if there are any extras, prepare individual dishes that reheat quickly for a great weekday lunch.

    Recipe FAQs

    Is risotto rice?

    Risotto is an Italian dish made by cooking starchy, short-grain rice like arborio with stock until it becomes creamy. The risotto should spread out into a silky, spoonable pool when you serve it on a plate.

    How is risotto traditionally served?

    Risotto is best served warm, often in heated bowls or plates. It can be a side dish to a meat or fish entrée and is often served in restaurants as the first course.

    What can I add to risotto to add flavor?

    Fresh herbs can entirely change the flavor and character of your risotto. Try fresh mint with tender green peas, or add some fresh basil with chopped tomatoes. Thyme pairs well with earthy flavors, while tarragon works well with white wine.

    Tips

    • Use short-grain rice. Short-grain rice "is built for" risotto.
    • Know the texture you prefer. You don't want the rice gummy.
    • Avoid overcooking.
    • Don't rinse your rice! Risotto cooks better when the rice is not rinsed.
    • Keep an eye on the temperature, and do not over-stir or overwork the rice.
    • Stirring the rice constantly will add air to the risotto, cooling it down and making it gluey. But the rice will stick to the bottom and burn if you don't stir enough. Agitating the rice is essential because risotto's creaminess comes from the starch generated when grains of rice rub against each other.

    Try this risotto recipe in a bowl, or make risotto cakes. Regardless of how you choose to make this recipe, you will love it!

    Other Suggested Vegan Italian Dishes

    • vegan gnocchi soup recipe
      Vegan Gnocchi Soup
    • vegan cajun pasta recipe
      Vegan Cajun Pasta
    • lemon pasta recipe
      Lemon Pasta
    • vegan mozzarella cheese
      Vegan Cheese for Pizza

    If you love this risotto cake recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Risotto Cake Recipe

    Risotto Cakes

    Kathy Carmichael
    Transform this tasty vegan risotto recipe into crispy risotto cakes. Two recipes in one; eat the risotto or make the risotto cake recipe; the choice is yours. Both are so yummy!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 8 mins
    Course Entrees, sides
    Cuisine Italian
    Servings 4
    Calories 99 kcal

    Ingredients
      

    • 1 medium red onion, diced
    • 2 cloves garlic, minced
    • 2 cups butternut squash, peeled and cut into equal-sized ½ inch cubes
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 cup unrinsed, uncooked Arborio rice
    • 1 Tablespoon Fresh sage, chopped finely
    • ¼ cup dry white wine I used Chardonnay
    • 4 cups vegetable broth
    • ¼ cup nutritional yeast
    • ⅛ cup parsley, chopped finely
    • 1 lemon zested and juiced

    Curry Sauce

    • 1 large shallot
    • 1 inch fresh ginger, grated
    • 1 lime, juiced and zested
    • 1 pinch salt
    • 1 cup lite coconut milk
    • 1 Tablespoon red chili paste

    Instructions
     

    Risotto

    • Saute the garlic and onion in a large skillet until onions are translucent.
    • Add the butternut squash cubes and season with salt and pepper.
    • Stir occasionally until the squash is tender but not cooked all the way through (about 5 minutes).
    • Add the Arborio rice and sage. Stir to combine, then add wine and cook 1 minute longer.
    • Add 2 cups of broth and bring to a simmer.
    • Stir slightly; do not over-stir. Cook until the liquid evaporates(about 5 minutes).
    • Then, add 1 cup of vegetable broth at a time and cook the same way until the rice is cooked and the fluid is absorbed.
    • Continue to add the vegetable broth, 1 cup at a time, until all the vegetable broth is gone.
    • Again, cook the mixture down until the liquid is absorbed. Do not over-stir the mixture. This process should take 10-15 minutes.
    • Turn off the heat and stir in the nutritional yeast, lemon juice, and lemon zest. Stir in parsley.
    • Now, eat the risotto as is, or go to teh next step to make the risotto cakes.

    Risotto Cakes

    • To make the risotto cakes, spread the rice mixture in a thin layer on a baking sheet, prepared with a silicone baking mat or parchment paper.
    • Cover with plastic wrap or another cover of your choice.
    • Allow cooling completely, then transfer to the refrigerator.
    • For the best results, refrigerate the risotto on the pan overnight or for at least 2 hours.
    • Remove the chilled risotto from the refrigerator.
    • Form small risotto cakes using a small burger press, or you can prepare risotto balls.
    • Another option is to make large risotto cakes using the larger-sized mold to form 6.
    • Or, use your hands to form 12 equal-sized cakes.

    Air Frying

    • Preheat the air fryer to 350 degrees.
    • Place the risotto cakes in a single layer on the air fry pan.
    • If batch cooking, prepare a baking sheet with parchment paper and preheat an oven to 325 degrees to keep the risotto cakes warm while cooking the remaining risotto cakes.
    • Cook for 8 minutes until crispy.
    • If making larger cakes, increase the time to 15 minutes.

    Baking

    • Preheat the oven to 350 degrees.
    • Prepare a baking sheet with parchment paper.
    • Cook for 20 minutes.
    • If cooking larger cakes, cook for 35 minutes.

    Curry Sauce

    • In a medium saucepan, combine grated ginger and shallots and saute until the shallots are translucent.
    • Add the lime juice and zest from one lime and a pinch of salt.
    • Add the lime juice and zest from one lime and a pinch of salt.
    • Stir, and then add coconut milk and red chili paste.
    • The sauce thickens as it heats.

    Notes

    • Use short-grain rice. Short-grain rice "is built for" risotto.
    • Know the texture you prefer. You don't want the rice gummy.
    • Avoid overcooking.
    • Don't rinse your rice! Risotto cooks better when the rice is not rinsed.
    • Keep an eye on the temperature, and do not over-stir or overwork the rice.
    • Stirring the rice constantly will add air to the risotto, cooling it down and making it gluey. But the rice will stick to the bottom and burn if you don't stir enough. Agitating the rice is essential because risotto's creaminess comes from the starch generated when grains of rice rub against each other.

    Nutrition

    Serving: 4gCalories: 99kcalCarbohydrates: 13gProtein: 2gFat: 2gPolyunsaturated Fat: 2gSodium: 476mgPotassium: 167mgFiber: 2gSugar: 4gVitamin A: 521IUVitamin C: 18mgCalcium: 18mgIron: 1mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Comments

      Leave a Reply Cancel reply

    1. Jamie

      October 03, 2022 at 11:27 am

      What would be a good replacement for the white wine?

      Reply
      • Kathy Carmichael

        October 03, 2022 at 12:34 pm

        Hi Jamie, there is a list of suggested substitutions for the wine in the Ingredient Substitutions section: The best substitutes for white wine in risotto are – White Grape Juice, Apple Cider Vinegar, White Wine Vinegar, Vegetable Broth, Vegetable Stock, Lime or Lime Juice, Fruit Vinegar, Red Wine Vinegar, or Water.

        Reply

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