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Zucchini-Spinach Risotto Cakes (Vegan)

Here's how you make Zucchini-Spinach Risotto Cakes (Vegan)
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  • Servings: 24
  • Prep: 30m
  • Cook: 8m
  • The following recipe serves 24 people.

Ingredients

The ingredients are:
  • 1 tablespoon olive oil, divided (or as desired)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium zucchini, cubed
  • 5 cups baby spinach, washed
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1 tablespoon vegan margarine spread
  • 2 cups arborio rice
  • 7 cups vegetable broth (sub 1 cup of broth with white wine, if you have it)
  • Salt and pepper
  • Vegan mozzarella cheese (use block cheese, such as Teese brand)
  • Panko bread crumbs (as needed, about 1 1/2 cups)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

  • Step 13: Dredge the balls in panko and then press them down to make them a wee bit flatter.

  • Step 14: Heat olive oil in a large non-stick skillet over medium high heat.

  • Step 15: Cook 12 risotto balls at a time, covered. Cook first side until golden brown, about 5 minutes.

  • Step 16: Cook uncovered until crisp on the other wide, about 3 minutes.


We hope you enjoy this recipe!

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