Are you looking for a way to use up leftover risotto and make it into a mouthwatering dish? Or do you want to impress your guests with a crispy and cheesy appetizer that is perfect for the holiday season? Either way, you will love these squash, pancetta and sage risotto cakes. They are easy to make, full of flavor, and can be served with a simple salad or a tangy cranberry sauce.
These risotto cakes are made with cooked risotto, roasted butternut squash, crispy pancetta, fresh sage, and grated Parmesan cheese. They are coated with breadcrumbs and fried until golden and crunchy on the outside, and soft and creamy on the inside. They are ideal for using up any leftover risotto from the previous day, or you can make a fresh batch of risotto just for this recipe. You can also use any type of squash you like, such as pumpkin, acorn, or kabocha.
Table of Contents
Ingredients
- Yield: 12 risotto cakes
- Portion size: 2 risotto cakes per person
For the risotto:
- 4 cups (1 liter) of chicken or vegetable stock
- 2 tablespoons (30 ml) of olive oil
- 4 ounces (113 g) of pancetta, diced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups (300 g) of arborio rice
- 1/2 cup (120 ml) of dry white wine
- Salt and black pepper, to taste
- 1/4 cup (25 g) of grated Parmesan cheese
- 2 tablespoons (30 g) of butter
- 2 tablespoons (10 g) of chopped fresh sage
For the squash:
- 1 small butternut squash, peeled and cut into 1/2 inch (1 cm) cubes
- 2 tablespoons (30 ml) of olive oil
- Salt and black pepper, to taste
- 1/4 teaspoon (1 g) of ground nutmeg
For the risotto cakes:
- 2 eggs, lightly beaten
- 1/2 cup (50 g) of grated Parmesan cheese
- 1/4 cup (10 g) of chopped fresh sage
- 2 cups (200 g) of breadcrumbs
- Vegetable oil, for frying
Tools and Equipment
- A large pot
- A large skillet
- A baking sheet
- A large bowl
- A small bowl
- A measuring cup
- A measuring spoon
- A knife
- A cutting board
- A wooden spoon
- A spatula
- A cookie cutter or a glass
- A paper towel
- A plate
Recommended Products
- Arborio Rice
- Pancetta
- Parmesan Cheese
- Breadcrumbs
Time Required
- Prep time: 20 minutes
- Cook time: 60 minutes
- Total time: 80 minutes
Mise en Place
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Bring the stock to a boil in a large pot, then reduce the heat and keep it warm.
- Heat the olive oil in a large skillet over medium-high heat and cook the pancetta until crisp, about 15 minutes. Transfer to a paper towel to drain, reserving the fat in the skillet.
- Add the onion and garlic to the same skillet and cook until soft, about 10 minutes, stirring occasionally.
- Add the rice and toast for 2 minutes, stirring constantly.
- Add the wine and cook until absorbed, stirring frequently.
- Add a ladleful of the hot stock and cook until absorbed, stirring frequently. Repeat with the remaining stock, adding one ladleful at a time, until the rice is creamy and al dente, about 20 minutes. Season with salt and pepper to taste.
- Stir in the Parmesan cheese, butter, sage, and half of the pancetta. Transfer the risotto to a large bowl and let it cool slightly.
- Toss the squash with the olive oil, salt, pepper, and nutmeg in a small bowl. Spread it in a single layer on the prepared baking sheet. Roast for 25 minutes, or until tender and golden, flipping halfway through.
- Mash the squash with a fork and stir it into the risotto. Refrigerate the mixture for at least 30 minutes, or until firm.
- In a small bowl, whisk together the eggs, Parmesan cheese, and sage. Place the breadcrumbs in a shallow dish.
- Shape the risotto mixture into 12 patties, using a 3-inch (8 cm) cookie cutter or a glass as a guide. Dip each patty in the egg mixture, then coat with the breadcrumbs, pressing gently to adhere.
- Heat about 1/4 inch (0.6 cm) of oil in a large skillet over medium-high heat. Fry the risotto cakes in batches for 3 minutes per side, or until golden and crisp. Drain on a paper towel and keep warm.
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Bring the stock to a boil in a large pot, then reduce the heat and keep it warm.
- Heat the olive oil in a large skillet over medium-high heat and cook the pancetta until crisp, about 15 minutes. Transfer to a paper towel to drain, reserving the fat in the skillet.
- Add the onion and garlic to the same skillet and cook until soft, about 10 minutes, stirring occasionally.
- Add the rice and toast for 2 minutes, stirring constantly.
- Add the wine and cook until absorbed, stirring frequently.
- Add a ladleful of the hot stock and cook until absorbed, stirring frequently. Repeat with the remaining stock, adding one ladleful at a time, until the rice is creamy and al dente, about 20 minutes. Season with salt and pepper to taste.
- Stir in the Parmesan cheese, butter, sage, and half of the pancetta. Transfer the risotto to a large bowl and let it cool slightly.
- Toss the squash with the olive oil, salt, pepper, and nutmeg in a small bowl. Spread it in a single layer on the prepared baking sheet. Roast for 25 minutes, or until tender and golden, flipping halfway through.
- Mash the squash with a fork and stir it into the risotto. Refrigerate the mixture for at least 30 minutes, or until firm.
- In a small bowl, whisk together the eggs, Parmesan cheese, and sage. Place the breadcrumbs in a shallow dish.
- Shape the risotto mixture into 12 patties, using a 3-inch (8 cm) cookie cutter or a glass as a guide. Dip each patty in the egg mixture, then coat with the breadcrumbs, pressing gently to adhere.
- Heat about 1/4 inch (0.6 cm) of oil in a large skillet over medium-high heat. Fry the risotto cakes in batches for 3 minutes per side, or until golden and crisp. Drain on a paper towel and keep warm.
Serving Instructions
- Serve the risotto cakes hot or at room temperature, with a green salad or a cranberry sauce on the side.
- Sprinkle some chopped fresh sage and grated Parmesan cheese over the risotto cakes for extra flavor and texture.
- Enjoy these risotto cakes as a festive and delicious appetizer for Christmas or New Year, or as a satisfying main course for any occasion.
Plating and Garnishing
- Arrange the risotto cakes on a large platter or individual plates, leaving some space between them.
- Drizzle some cranberry sauce over the risotto cakes, or serve it in a small bowl on the side.
- Garnish the platter or plates with some fresh sage leaves and Parmesan cheese shavings.
Tips and Notes
- You can make the risotto and the squash ahead of time and store them in separate airtight containers in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Thaw them in the refrigerator overnight before shaping and frying the risotto cakes.
- You can also freeze the shaped and breaded risotto cakes in a single layer on a baking sheet, then transfer them to a freezer bag or container for up to 3 months. Thaw them in the refrigerator overnight before frying them, or fry them from frozen for a few minutes.
- You can use any type of cheese you like for these risotto cakes, such as mozzarella, cheddar, or gouda. Just make sure to grate it finely and mix it well with the risotto mixture.
- You can also add some chopped nuts, dried fruits, or fresh herbs to the risotto mixture for some extra crunch and flavor. Some good options are walnuts, cranberries, parsley, or thyme.
- You can make these risotto cakes gluten-free by using gluten-free breadcrumbs or almond flour instead of regular breadcrumbs. You can also make them vegan by using vegetable stock, vegan cheese, vegan butter, and flax eggs instead of chicken stock, Parmesan cheese, butter, and eggs.
- You can serve these risotto cakes with any sauce you like, such as marinara, pesto, or aioli. You can also make your own cranberry sauce by simmering some fresh or frozen cranberries with sugar, water, and orange juice until thick and jammy.
Nutrition Facts
- Serving size: 2 risotto cakes
- Calories: 387
- Fat: 18 g
- Carbohydrates: 46 g
- Protein: 13 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 487 mg
- Cholesterol: 69 mg
Disclaimer
- This recipe is intended for informational purposes only and does not constitute medical or dietary advice. Please consult your doctor or nutritionist before making any changes to your diet or health.
- This recipe may contain allergens such as gluten, dairy, eggs, and nuts. Please check the ingredients carefully and avoid them if you have any allergies or intolerances. You can also substitute them with suitable alternatives if possible.
- This recipe is based on our own experience and research, and may not reflect the latest standards or guidelines of food safety or nutrition. Please use your own judgment and discretion when following this recipe, and always follow the best practices of food handling and preparation. We are not responsible for any adverse effects or consequences that may result from using this recipe or consuming the final product.