Ingredients:
1 cup prepared risotto rice
1/2 cup chopped baby spinach
1 tomatoes (I’ve often used chargrilled red pepper) or 1 red peppers, diced ( I’ve often used chargrilled red pepper)
salt, to taste
fresh ground black pepper, to taste
1/2 teaspoon dried oregano
1/2 cup parmesan cheese, grated
Directions:
Combine risotto, spinach, tomato (or red pepper) and seasonings in a bowl and mix well until combined.
Lightly grease a mini-muffin pan or spray it with oil, spoon the mixture into the recesses until the tops are rounded, and sprinkle the risotto cakes with parmesan.
Bake in a moderate oven (180 C) for 15 to 20 minutes or until the risotto cakes are firm and golden. If serving warm, allow the risotto cakes to rest in the pan for 5 minutes before removing them from the pan.
Serving Suggestions: Serve at room temperature with a salad. Or warm with grilled or BBQd meats, or as part of a vegetarian meal.
Servings: Serve
Time preparation: 5 min.
Time total: 20 min.