Risotto Cakes

clock 20 minutes + 45 minutes bowl Serves 40


  • 500g kumara, peeled, cubed
  • 1 Tbsp chopped fresh rosemary
  • 1/4 cup olive oil
  • Salt
  • Pepper
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 1 3/4 cups arborio rice
  • 1/3 cup white wine
  • 1L vegetable stock
  • 3/4 cup Parmesan cheese, finely grated
  • 1/2 cup frozen peas
  • 1/3 cup chopped parsley
  • 3/4 cup plain flour, seasoned with salt and pepper
  • Store-bought aioli, to serve
  • Rocket leaves, to serve
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  • 1. Preheat oven to 200°C (180°C fan-forced).

  • 2. Combine kumara, rosemary and 1 tablespoon of oil on a baking tray. Season to taste and toss well. Bake for 15-20 minutes until golden and tender. Mash and set aside.

  • 3. Heat another tablespoon of oil in a large saucepan. Sauté onion and garlic for 3-4 minutes until onion is tender. Add rice and cook, stirring, for 1 minute. Pour in wine, stir, then simmer for 1-2 minutes until wine has almost evaporated.

  • 4. In another saucepan, bring stock to a boil. Add to the rice mixture 1 cup at a time, stirring until all the liquid is absorbed and the rice is tender (about 20

  • minutes).

  • 5. Stir in kumara, Parmesan, peas and parsley, reserving a little of the parsley for garnish. Transfer to a large bowl. Allow to cool, then chill until cold and firm.

  • 6. Roll tablespoonfuls of mixture into balls. Flatten slightly and toss in the flour.

  • 7. Heat remaining oil in a large frying pan on medium. Cook risotto cakes, in batches, for 2-3 minutes on each side until golden. Serve on a bed of rocket leaves, garnish with parsley and have aioli on the side.

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