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  • 1. In a bowl, combine Dineamic Tuscan Vegetable Risotto, breadcrumbs and parmesan.

    2. Heat olive oil in fry pan.

    3. Spoon 2 tablespoons of risotto mix into your hand and flatten.

    4. Add 3-4 risotto cakes to frypan and cook till golden brown one side.

    5. Using an egg-flip, turn risotto cake over and brown on the other side.

    6. Repeat with remaining mixture.

    7. Serve with freshly grated parmesan and a rocket salad.

  • Crisp, golden brown risotto cakes give a fantastic texture to this simple risotto. Add freshly shaved parmesan and a rocket salad to make this a lunch-time favourite.

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- 400g Dineamic Tuscan Vegetable Risotto
- 50g breadcrumbs
- 15g Parmesan, grated, extra for garnish
- Olive oil, for frying