I originally posted the recipe for Risotto Cakes back in March and then followed up with a breakfast version in April. These have become a favorite of mine as there is always a bit of risotto leftover whenever I crave stirring a pot. Crazy I know.
I was trying to decide what to do with a bit of pumpkin left over from the morning’s pancakes…what…you never tried pumpkin in your pancake batter??? Please do along with a healthy dash of your favorite pumpkin spice blend. I actually use a large tablespoon or two in my batter as well as a large teaspoon or two in my oatmeal when I’m in an autumn mindset.
Anyway I had leftover pumpkin and needed a side for dinner so last night’s leftover risotto and this morning’s leftover pumpkin came together to make pumpkin risotto cakes. There was enough to make two good size cakes and I had my dinner side and my morning breakfast all made.
Now I am thinking a pot of risotto made the day after thanksgiving will be a perfect place to use some of the leftover turkey and serve as risotto cakes topped with cranberry sauce over a bed of leftover salad or veggies. Hmm I also see potatoes made into a cake with turkey and stuffing and cranberry topping. I can see I will be making my own turkey to come up with leftovers unless my Thanksgiving hosts have tons to send home with me!
- add 1/3-1/2 cup pumpkin and 1 tsp slivered fresh sage or 3 tbsp dry sage to
- RISOTTO CAKES recipe
- ENJOY your meal
Happy Thanksgiving to you and yours
RICOOKANDCLICK 