Butternut Squash Risotto Cakes

It's worth making risotto just so you can use the leftovers to make these crisp-on-the-outside, creamy-on-the-inside cakes.

  • Total Time:
  • Servings: 4

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  • 3 cups cold Butternut Squash Risotto
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 2 cups fine dry bread crumbs
  • 1 1/2 cups olive oil

How to make this recipe

  1. Using wet hands, form the cold risotto into 8 cakes (about 1-inch thick). Put the flour, eggs, and breadcrumbs in three separate shallow bowls. Coat 1 cake at a time in flour, tapping off the excess, then dip into the eggs, then dredge in the breadcrumbs.

  2. Heat the olive oil in a large heavy skillet over moderate heat. Slip the cakes into the hot oil and cook until golden brown and crisp, 2 to 3 minutes per side. Remove from the heat, drain briefly on a paper towel–lined rack, and serve warm.

Contributed By Photo © Guy Ambrosino Published September 2014

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