mediterranean · side dish

Vegan Risotto Cakes

Name: Vegan Risotto Cakes
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 cup Arborio rice; 1 box of No-Chicken Broth, (32 oz); 1 garlic clove, finely minced; 2 Garlic cloves, pressed, up to 4, optional; lemon; oil for frying; 2 tablespoons Olive Oil; 1 large Onion, sliced vertically; Panko bread crumbs; salt and pepper to taste; 1 cup shiitake mushrooms, chopped; 1 tablespoon thyme, finely chopped; 1 large ripe tomato, skinless, seeded and chopped; 1 tablespoon tomato paste; 2 teaspoons white truffle oil; 2 teaspoons chardonnay wine

“The recipe Vegan Risotto Cakes can be made in approximately 45 minutes. This dairy free and lacto ovo vegetarian recipe serves 4 and costs $4.24 per serving. One serving contains 356 calories, 7g of protein, and 13g of fat. It is a pretty expensive recipe for fans of Mediterranean food. This recipe from Foodista has 1 fans. If you have arborio rice, shiitake mushrooms, garlic clove, and a few other ingredients on hand, you can make it. Not a lot of people really liked this hor d'oeuvre. With a spoonacular score of 56%, this dish is solid. Similar recipes are Risotto Cakes, Risotto Cakes, and Mushroom Risotto Cakes.”

total: 45 min
effort: Easy
serves: 4
ratings: New

Cook along Get the ingredients

Ingredients come from PikaFresh, portioned for your table.

Ways to have it tonight

Cook it, or let someone else do it.

Same dish, your evening. Sign in and Pika shows what reaches your street tonight; you choose.

Cook it yourselfCook-along, step by step

Hands-free steps, timers and a voice that waits for you.

Start cooking

Pika’s pick

Ingredients to your doorEverything, measured

The ingredients from PikaFresh, portioned for 4. You keep what’s already in your pantry.

Build my basket

From a neighbour or a chefHome cooked or PikaChef

When a verified home cook has it in the pot near you, or a chef can cook it at yours, it shows here.

See home cooked

Ingredients

Serves 4

Arborio rice1 cup
No-chicken broth32 oz32 oz
Garlic clovefinely minced1
Garlic clovesoptional · pressed, up to 42
Lemon4 servings
Oil4 servings
Olive oil2 tbsp
Onionlarge, sliced vertically1 large
Panko bread crumbs4 servings
Salt and pepper4 servings
Shiitake mushroomschopped1 cup
Thymefinely chopped1 tbsp
Tomatolarge ripe, skinless, seeded and chopped1 large
Tomato paste1 tbsp
Truffle oil2 tsp
Chardonnay wine2 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

10 steps · 45 min

1
Heat the broth in a pan and keep warm on the stove top. In a medium size sauce pan, add the oil and heat over medium low. Once the oil is heated, add the onions and saute until slightly softened.
2
Add the garlic and mushrooms and continue to cook for 5 minutes.
3
Add the thyme and rice and stir so the rice is coated.

Steps 4 to 10 are in cook-along

Free with a PikaBox account, on the web or in the app.