Basil-Scallion Risotto Cakes

Making risotto cakes is a hands-on endeavor that is worth the effort. After stirring up a batch of basil-scallion risotto, use your hands to form the rice into patties, and then fry them in olive oil. Serve with grilled steak, roasted chicken, or a salad.

Serves: 4Hands-on: 55 minutesTotal: 55 minutesDifficulty: Easy

Serves: 4


  • 4 cups chicken broth
  • 6 Tbsp. olive oil, divided
  • 1 bunch scallions, chopped, whites and greens separated
  • 1 1⁄2 cups Arborio rice
  • 1⁄2 cup chopped basil
  • 1 cup grated Parmesan cheese
  • 1⁄2 cup breadcrumbs
  • 1 large egg, lightly beaten


  • In a medium saucepan, heat chicken broth over low heat.
  • Meanwhile, in a heavy saucepan, heat 3 tablespoons olive oil over medium heat. Add white parts of scallions. Cook and stir for 2 to 3 minutes, until tender. Add rice; cook and stir until rice is opaque and coated. Sprinkle in basil and scallion greens. Add 1⁄2 cup warmed chicken broth to the rice mixture; cook and stir until liquid is absorbed. Continue to add broth, 1⁄2 to 1 cup at a time, stirring frequently, until rice is tender and mixture is creamy, about 20 minutes. Remove from heat to cool slightly.
  • In a large bowl, combine risotto, breadcrumbs and egg; mix well. Form into 8 small patties.
  • Heat remaining olive oil in heavy skillet over medium-high heat. Fry patties, 4 at a time, until golden brown on both sides and heated through, about 3 to 5 minutes per side.
  • Place patties on serving platter and serve immediately.