Zucchini-Spinach Risotto Cakes (Vegan) Recipe

Step by Step Method

Step 1

RISOTTO; Heat 2 teaspoons olive oil in a large pot over medium heat (or use as much oil as you want); add onions and garlic; cook until onion is translucent.

Step 2

Add zucchini and spinach and cook for 5-7 minutes, until zucchini is tender. After vegetables are cooked, remove from pot and set aside.

Step 3

Keep pot over medium high heat, and add vegan margarine and remaining 2 teaspoons olive.

Step 4

Once margarine has melted, add the arborio rice. Cook rice until translucent; this helps release some of the starches to make the risotto creamier.

Step 5

Add 1 cup of broth (or wine) to the rice; cook until all liquid is absorbed, stirring frequently.

Step 6

Add another cup of broth, cooking until all liquid is absorbed, stirring frequently. Repeat until all 7 cups of broth have been used (this can take anywhere from 30-45 minutes).

Step 7

Once rice is cooked and creamy, add vegetables back to pot and stir to combine.

Step 8

Take 2 cups of risotto, spread it on a plate and let cool in the refrigerator, either overnight or until completely cold. Save the rest of the risotto for another meal on its own.

Step 9

PREPARING THE RISOTTO BALLS; place about 1 1/2 cups of panko breadcrumbs on a plate.

Step 10

Dice mozzarella into cubes about 1/2 inch in size.

Step 11

Using a generous 2 tablespoons of cold risotto for each, shape approximately 24 risotto balls. You may have more or less, depending on how big you make them.

Step 12

After you've shaped the balls and let them sit on some plates then push a cube of vegan mozza cheese into each ball, and then reshape the risotto around to cover the Teese.