Walnut, Stilton and Mushroom Risotto Cakes

Last year I created a recipe in aid of Organic September. Like before, I was given a range of Sainsbury’s SO Organic products and from it decided to use the risotto, wine, walnuts.  I was also given a voucher to get more products if necessary (it was) and bought extra SO Organic products which can be seen below. SO, what did I make?

Walnut, Stilton and Mushroom Risotto Cakes – that’s what. The recipe is predominately organic with a few non-organic items from my store cupboard. The added beauty of this recipe is that the cakes work well with leftover risotto too. Give it a try.

So Organic risotto cakes

Sainsbury’s SO Organic Products

risotto cakes_multi pic

Risotto in the making

Walnut, Stilton and Mushroom Risotto Cakes

Serves 4
Prep time 4 hours, 15 minutes
Cook time 30 minutes
Total time 4 hours, 45 minutes
Dietary Vegetarian
By author Natasha Miles

Ingredients

  • FOR THE RISOTTO
  • 200g SO Organic risotto
  • 100g SO Organic stilton
  • 50g SO Organic walnut pieces
  • 3 large SO Organic chestnut mushrooms
  • 4 shitake mushrooms (optional)
  • 175ml SO Organic pinot grigot
  • 4 shallots
  • 2 cloves garlic
  • 25g butter
  • 1 Kallo Organic mushroom stock cube
  • handful of parsley
  • freshly ground black pepper
  • FOR THE CAKES
  • 100g Panko breadcrumbs
  • 50g plain flour
  • 2 Organic eggs
  • Organic Rapeseed Oil
  • 1 SO Organic pear
  • FOR THE SALAD
  • 1 bag of watercress
  • 1 tablespoon Organic Rapeseed Oil
  • 1 tablespoon SO Organic balsmic vinegar
  • 1 teaspoon mustard
  • salt and pepper to taste

Directions

FOR THE RISOTTO:
In a saucepan heat 500ml of water, add stock cube, bring to the boil then leave to gently simmer.
Finely chop shallots, garlic and mushrooms.
In another saucepan add butter and onion, gently cook for about 5 minutes.
After 5 minutes add garlic, fry for a minute, then add mushrooms and crumble in walnuts, fry for a further 3 minutes.
Add risotto to pan, fry for a minute. Add wine and cook until it has evaporated, then start ladling the stock into the pan. Ladle in stages and keep stirring the risotto until cooked. This should take about 20 minutes.
When cooked (rice should have slight bite) add stilton, parsley and pepper to taste. Leave to cool and refrigerate.
FOR THE CAKES:
Beat two eggs, then place egg, flour and breadcrumbs in three separate shallow containers.
Take risotto out of fridge, it should feel sticky but dry and roll into a burger shape.
Dip cakes in flour, then egg, then breadcrumbs. Repeat process until you have used up the risotto (should make about 8 cakes).
Place cakes in a frying pan and shallow fry in oil until golden on both sides.
FOR THE SALAD:
Slice pear. Mix oil, balsmic vinger, mustard and salt and pepper together.
Dress watercress, plate and serve.

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