Crisped risotto patties
1 tbsp olive oil
Small knob butter
1 onion, finely diced
2 garlic cloves, crushed
400g risotto rice
250 ml good white wine
1.2 ltr vegetable stock
100g frozen garden peas
125g asparagus, sliced
40g butter
80g Parmesan cheese
150 ml sunflower oil
100g plain flour
2 eggs
100g coarse breadcrumbs
Serves
4
Preparation Time
30 minutes
Cooking Time
60 minutes
Main ingredients
Dairy, Flour, Eggs, Alcohol, Cheese, Vegetables, Rice, Oil, Stock/Broth, Herbs
Recipe Type
Snacks
Level of Difficulty
Easy