Description
Pumpkin Risotto Cakes are a delightful fall dish that combines creamy risotto with the rich flavor of pumpkin, perfect for a cozy meal.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 cup pumpkin puree
- 1/2 cup grated Parmesan cheese
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup flour
- 2 eggs, beaten
- Oil for frying
Instructions
- In a saucepan, heat the vegetable broth and keep it warm.
- In a separate pan, sauté the onion and garlic until translucent.
- Add the Arborio rice and stir for a couple of minutes.
- Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until absorbed.
- Once the rice is creamy and al dente, stir in the pumpkin puree, Parmesan cheese, nutmeg, salt, and pepper.
- Let the mixture cool, then mix in the flour and beaten eggs.
- Form the mixture into small cakes.
- Heat oil in a skillet and fry the cakes until golden brown on both sides.
- Drain on paper towels and serve warm.
Notes
- For a vegan version, substitute eggs with a flaxseed mixture and omit cheese.
- These cakes can be made ahead and reheated in the oven.
- Serve with a side of marinara sauce for dipping.
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg