Pumpkin and Risotto Cakes

By JoBellette

Ingredients

• 2 2/3 cup chilled risotto (from Roasted Pumpkin and Herb Risotto - see related recipe)
• 100 g fetta, crumbled
• 2 tablespoons olive oil
• crusty bread, to serve

Preparation

Step 1

Combine risotto and fetta. Shape into 8 rice cakes.

Heat oil in a large non-stick frying pan over medium-high heat. Cook risotto cakes, in 2 batches, for 3 to 4 minutes on each side or until golden.

Serve with crusty bread and salad