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Saffron Risotto Cakes with Lemon Aioli and Microgreens - Cooking Mediterranean | Recipe | Risotto cakes, Cooking, Recipes
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Food And Drink
a white plate topped with crab cakes covered in sauce and garnished with greens
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cookingmediterranean.com

Saffron Risotto Cakes with Lemon Aioli and Microgreens - Cooking Mediterranean

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· 50min · Vegetarian · 4 servings
A delightful twist on the classic risotto transformed into crispy cakes, served with a tangy lemon aioli and a garnish of fresh microgreens. Perfect for an elegant appetizer or a light main course.
Guðrún Jóhannsdóttir
Guðrún Jóhannsdóttir

Ingredients

Produce
• 3 cloves Garlic
• 1 tsp Lemon, zest
• 1/2 cup Microgreens
• 1/2 cup Onion
Refrigerated
• 2 Eggs, large
Canned Goods
• 2 cups Chicken or vegetable stock
Condiments
• 1 tbsp Lemon juice
• 1/2 cup Mayonnaise
Pasta & Grains
• 1 cup Arborio rice
Baking & Spices
• 1/2 cup All-purpose flour
• 1 pinch Saffron threads
• 2 Salt and pepper
Oils & Vinegars
• 1 Olive oil
Bread & Baked Goods
• 1 cup Breadcrumbs
Dairy
• 2 tbsp Butter, unsalted
• 1/2 cup Parmesan cheese, grated
Beer, Wine & Liquor
• 1/2 cup White wine, dry

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