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.

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