Pea & Mint Risotto Cake


A simple Italian spring recipe bursting with flavor , colour & aromas.


600g Left Over Risotto

1 Egg

100g Grated Parmesan

200g Frozen Peas

 Small Bunch of Mint, Basil, Parsley & Tarragon

50g Butter

How to make pea puree

Add 2/3 of pea’s and half of the herb selection to salted boiling water and blanch peas for 3-5 minutes.

Straight after blend along with a small amount of water from the pan. If the puree is too thick add a little more water slowly. Continue to blend for 5 minutes till smooth.

Place in fridge to cool straight away or will loss the beautiful , vibrant green colour.

Making the risotto cake

Chop the remaining herbs and place in a large mixing bowl with the risotto rice, egg, grated parmesan, remaining  peas and pea puree and mix thorough and season to taste.

Form the mix into mini round shape like the photo above.

Place in a preheated 180 oven on a metal tray with parchment paper or the risotto cake  shall stick. Cook for 15-25min till lightly colored.

The risotto cake is ready.

To Garnish

1 x courgette

Slice into 1cm thick rings season and marinate lightly in olive oil

Cook on a hot griddle pan till nicely colored on each side and place onto the top of the risotto cake to serve.


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2 Responses to “Pea & Mint Risotto Cake”

  1. Bev
    March 24, 2016 at 6:57 pm #

    This was deeelicious and will try making this myself, thanks to the great chef for amazing food at our conference yesterday!

    • LadyB
      March 29, 2016 at 9:06 am #

      Thanks Bev let us know if you try this at home.

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