Risotto Cakes with Sun-dried Tomatoes and Parmesan

Frank Bordoni rustles up a real sizzler of an appetiser in this easy cheesy recipe for crisp risotto cakes
By Frank Bordoni
Risotto Cakes with Sun-dried Tomatoes and Parmesan
  • Rating:
  • Serves: makes 40 bite-sized appetisers
  • Cook Time: 30 minutes
  • Prep Time: 45 minutes
  • Effort: easy


  • 25 g butter
  • 1 clove garlic, crushed
  • 250 g risotto rice
  • 750 ml vegetable stock
  • 75 ml single cream
  • 50 g parmesan, grated
  • 1 handfuls basil
  • 80 g sun-dried tomatoes
  • 125 g mozzarella, diced
  • 2 eggs, lightly beaten
  • 350 g fresh white breadcrumbs
  • vegetable oil, for frying
  • sea salt and freshly ground black pepper


1. Melt the butter in a saucepan, over a medium heat, and stir in the garlic, followed by the rice and vegetable stock. Pour in the cream, a little at a time, while still over the heat. Simmer, stirring constantly, until the rice is cooked, but still has a slight bite to it - this is known as al dente.

2. Remove the pan from the heat and add the Parmesan cheese, basil and sun-dried tomatoes. Leave to cool.

3. Shape into bite-sized pieces and mould around cubes of mozzarella cheese. Roll each piece in beaten egg followed by the breadcrumbs.

4. Heat the oil in a frying pan and shallow-fry the cakes until golden. Serve warm or cold as an appetizer or snack.

Rate This Recipe