Follow these steps for perfect results
olive oil
spring onions
sliced
garlic cloves
crushed
risotto rice
vegetable stock
sweetcorn
defrosted
parmesan cheese
plain flour
olive oil
for frying
Heat olive oil in a pan over medium heat.
Sauté spring onions and garlic until softened.
Add risotto rice and stir to coat with oil.
Gradually add vegetable stock, stirring continuously until absorbed before adding more.
Continue stirring until rice is cooked and creamy.
Stir in defrosted sweetcorn and parmesan cheese.
Mix well to combine.
Refrigerate the risotto mixture until completely cold.
Shape the cold risotto into patties.
Dust each patty with plain flour.
Heat olive oil in a frying pan over medium heat.
Shallow fry the risotto cakes until golden brown on both sides, approximately 4 minutes per side.
Expert advice for the best results
For extra flavor, add a pinch of chili flakes.
Serve with a side of aioli.
Everything you need to know before you start
10 minutes
Can be made ahead and refrigerated.
Serve on a bed of greens.
Serve warm as a side dish.
Top with a dollop of sour cream.
Light and crisp
Discover the story behind this recipe
Italian cuisine often features rice and corn.
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