Zucchini-Spinach Risotto Cakes (Vegan)
Created by KittenCal on April 2, 2013
- Servings: 24
- Prep Time: 30m
- Cook Time: 8m
- Recipe #8844
Ingredients
- 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)
How to Make
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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.
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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.
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Step 3: Keep pot over medium high heat, and add vegan margarine and remaining 2 teaspoons olive.
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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.
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Step 5: Add 1 cup of broth (or wine) to the rice; cook until all liquid is absorbed, stirring frequently.
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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).
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Step 7: Once rice is cooked and creamy, add vegetables back to pot and stir to combine.
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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.
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Step 9: PREPARING THE RISOTTO BALLS; place about 1 1/2 cups of panko breadcrumbs on a plate.
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Step 10: Dice mozzarella into cubes about 1/2 inch in size.
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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.
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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.
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Step 13: Dredge the balls in panko and then press them down to make them a wee bit flatter.
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Step 14: Heat olive oil in a large non-stick skillet over medium high heat.
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Step 15: Cook 12 risotto balls at a time, covered. Cook first side until golden brown, about 5 minutes.
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Step 16: Cook uncovered until crisp on the other wide, about 3 minutes.
Nutritional Facts
- Serving Size: 1 (155.4 g)
- Calories 159.2
- Total Fat - 2 g
- Saturated Fat - 0.4 g
- Cholesterol - 0.1 mg
- Sodium - 709.2 mg
- Total Carbohydrate - 34.2 g
- Dietary Fiber - 1 g
- Sugars - 23.9 g
- Protein - 1.3 g
- Calcium - 15.1 mg
- Iron - 0.4 mg
- Vitamin C - 1.6 mg
- Thiamin - 0 mg