Turn vegetarian risotto into flavorful cakes with this easy recipe. Serve topped with star-anise syrup. Smart Recipes, European Recipes, Vegetables Recipes, Recipes Vegetables European Spinach Basil Risotto Cake With Star-Anise Carrot Syrup Spinach Basil Risotto Cake With Star-Anise Carrot Syrup Recipe | RecipeSavants.com PT28M Serves 4 Ingredients: 0.66 Cup Canola Oil 1 Star-Anise Carrot Syrup 2 Cups Spinach Leaves 2 Cups Spinach Chiffonade 1 To Taste Salt 2 Cups Sweet Basil Leaves 0.75 Cup Reggiano Cheese 4 Cups Vegetarian Risotto 0 Juice Of 1/2 Lemon 0 To Taste Black Pepper 1 Chive Batons Blanch spinach leaves and basil in a pan of salted boiling water for about 45 seconds. Drain well and immediately, transfer to a bowl of ice water. With your hands, squeeze excess moisture from spinach and basil. Add spinach and basil in a blender and pulse on high speed. While motor is running slowly, add oil and pulse till smooth. Season spinach puree with salt and black pepper. In a large bowl, place warm vegetarian risotto. Fold in 1/2 of spinach puree and 1/2 of cheese. Place risotto on a parchment paper lined baking dish evenly in a 2-inch high layer. Cover mixture with another parchment and refrigerate to chill for at least 4 hours to overnight. With a sharp knife, cut the risotto mixture into 2 1/2-inch circles. Heat a lightly oiled non-stick pan and cook risotto cakes till golden brown from both sides. In a bowl, add chiffonade spinach, lemon juice, salt and pepper and toss to coat well. Divide spinach mixture in serving plates. Top with risotto cakes and drizzle with Star-Anise Carrot Syrup. Garnish with chive batons and serve.

All Rights Reserved, Copyright of RecipeSavants 2021

Join Our Community :: Join Our Refer a Friend Program

Follow us on social media
RecipeSavants Facebook Social Share RecipeSavants Twitter Social Share RecipeSavants Instagram Social Share RecipeSavants Youtube Social Share RecipeSavants Tumblr Social Share RecipeSavants PayPal Social Share