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🍽️ Parsley Pesto Risotto Patties

697 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 250 g risotto rice
• 5 tbsp olive oil
• 125 ml dry white wine
• 600 ml vegetable broth
• 1 handful spinach
• 1 tbsp butter
• 3 tbsp grated parmesan
• salt
• pepper (from the mill)
• 80 g breadcrumbs
• 100 g parsley
• 2 garlic cloves
• 20 g almond kernels
• 80 ml olive oil
• salt

Instructions

1. 1. Peel the onion and the garlic. Finely chop both ingredients.
2. 2. Heat 2 tablespoons of oil in a pot. Sauté the onions and garlic in it.
3. 3. Add the rice to the pot. Stir it briefly so it toasts slightly.
4. 4. Deglaze the rice with the wine. Let the mixture come to a brief boil.
5. 5. Add some broth until the rice is just covered.
6. 6. Cook the risotto over medium heat, stirring constantly.
7. 7. Add more broth gradually as it is absorbed.
8. 8. Cook the rice for about 20 minutes until it is tender but still firm to the bite.
9. 9. Ensure the mixture is firm enough to form patties later.
10. 10. Wash the spinach and remove the tough stems.
11. 11. Finely chop the spinach.
12. 12. Wash the parsley and shake it dry.
13. 13. Pluck the parsley leaves from the stems.
14. 14. Finely chop the parsley leaves.
15. 15. Peel the garlic for the pesto and chop it finely.
16. 16. Finely chop the almonds.
17. 17. Mix the chopped parsley, garlic, and almonds with the oil.
18. 18. Season the pesto with salt to taste.
19. 19. Form small patties (balls) from the cooled risotto.
20. 20. Roll the patties in the breadcrumbs until they are fully coated.
21. 21. Heat the remaining oil in a frying pan.
22. 22. Fry the patties for 4 to 5 minutes until golden brown.

Nutrition per serving

• kcal: 697
• Protein: 12 g · Fett/Fat: 40 g · Carbs: 68 g