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🍽️ Crispy Risotto Patties

485 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 garlic clove
• 2 tbsp butter
• 300 g risotto rice
• 100 ml dry white wine
• 40 g freshly grated parmesan
• salt
• white pepper (from the mill)
• 1 egg
• 0.5 bunch basil
• 2 tbsp black, pitted olives
• breadcrumbs (for breading)
• 2 tbsp olive oil

Instructions

1. 1. Peel the shallot and the garlic.
2. 2. Finely chop both ingredients.
3. 3. Heat 2 tablespoons of butter in a pot.
4. 4. Sauté the shallots and garlic until translucent.
5. 5. Add the rice to the pot.
6. 6. Toast the rice briefly.
7. 7. Deglaze the mixture with the wine.
8. 8. Stir constantly until the wine has completely evaporated.
9. 9. Pour in 1 ladle of broth.
10. 10. Stir until the rice has absorbed the broth.
11. 11. Repeat adding broth and stirring until the rice is cooked.
12. 12. Stir in the Parmesan cheese.
13. 13. Remove the pot from the heat.
14. 14. Season with salt and pepper.
15. 15. Let the mixture cool down slightly.
16. 16. Stir in the egg.
17. 17. Let the mixture cool down completely.
18. 18. Wash the basil.
19. 19. Shake the basil dry.
20. 20. Finely chop the basil leaves.
21. 21. Chop the olives.
22. 22. Mix the basil and olives into the risotto.
23. 23. Form small balls from the mixture.
24. 24. Press the balls into flat patties.
25. 25. Coat the patties in breadcrumbs.
26. 26. Heat oil in a frying pan.
27. 27. Fry the patties in the hot oil.
28. 28. Fry them until golden brown on all sides.
29. 29. Serve the patties immediately.

Nutrition per serving

• kcal: 485
• Protein: 11 g · Fett/Fat: 18 g · Carbs: 65 g