Risotto Cakes

Name: Risotto Cakes
Yield: Serves 4
Cuisine: Italian
Ingredients: salt and black pepper; 2 tbsp vegetable oil, plus a little more for coating; 200 g (7 oz) risotto rice; 2 garlic cloves, finely chopped about 350 ml (12 fl oz) vegetable stock, simmering; 350 g (12 oz) peeled and seeded squash, cut into 1 cm (½ in) dice; 2–3 banana shallots or 4–5 small ones, finely chopped; 55 g (2 oz) Parmesan, freshly grated; juice of ½ lemon; 200 g (7 oz) Taleggio cheese, cubed drizzle of truffle oil, plus more to finish (optional); 12 asparagus spears; pinch of rosemary leaves, chopped; dash of white wine; 2 large pinches thyme leaves, chopped; 85 g (3 oz) butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

This variation on the risotto formula – very much in the Italian tradition makes an unusual starter or snack.

Ingredients

350 g (12 oz) peeled and seeded squash, cut into 1 cm (½ in) dice
salt and black pepper

Europe
Italy
Starter
Snack
Gluten-free
Mediterranean
Vegetarian

Method

Preheat the oven to 180°C/350°F/gas mark 4 and line a roasting tray with foil or baking paper. Season the squash and toss in a little oil with half the thyme. Arrange in a single layer on the roasting tray and