Leftover Chicken Risotto or traditional Risotto is made into a wonderful dish that is delicious and elegant.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Ingredients:
- 1 Tbsp. olive oil
- 1 onion, finely chopped
- 14 oz. can diced tomatoes, undrained
- 1/2 tsp. dried thyme leaves
- 1 Tbsp. fresh chopped parsley
- 1 tsp. sugar
- salt and pepper to taste
- 1 egg, beaten
- 3 cups leftover Chicken Risotto, or any risotto recipe
- 1/2 cup dry purchased bread crumbs
- 2 Tbsp. grated Parmesan cheese
- 1/4 tsp. dried thyme leaves
- 2 Tbsp. butter
- 2 Tbsp. olive oil
Preparation:
In large saucepan, saute onion in 1 Tbsp. olive oil until tender. Add tomatoes with their liquid, 1/2 tsp. thyme, parsley, and salt and pepper to taste. Bring to boil, then reduce heat and simmer over low heat while preparing risotto cakes. (You could also just warm up 2 cups of your favorite pasta sauce.)
Preheat oven to 400 degrees. In large bowl, combine egg and leftover risotto and blend until combined. In shallow pan, combine bread crumbs, Parmesan cheese, and 1/4 tsp. thyme leaves. Form generous 1/3 cup portions of the risotto mixture into 8 patties and roll in bread crumb mixture to coat.
Heat butter and 2 Tbsp. olive oil in nonstick skillet. Fry risotto patties 2-4 minutes on each side, turning once, until golden brown. Place on cookie sheet and bake at 400 degrees 5-8 minutes until heated through. Serve with tomato sauce. 4 servings
