Mini Kale and Goat Cheese Risotto Cakes
- 3 tablespoons olive oil
- 4 ounces flat-leaf kale, stems trimmed and leaves torn into bite-size pieces
- 1 tablespoon water
- 1/2 medium yellow onion, finely chopped
- 1 cup Carnaroli or Arborio rice
- 1 3/4 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/2 cup dry white wine
- 2 1/2 cups low-sodium vegetable or chicken broth
- 2 1/2 ounces chèvre (fresh goat cheese), at room temperature
- 1 (6- to 7-ounce) jar roasted red peppers, drained
- 1 tablespoon panko
- 2 teaspoons olive oil
- 1/2 medium garlic clove, smashed
- Kosher salt
- Freshly ground black pepper
- 2 large eggs
- Kosher salt
- 1 1/4 cups panko
- 1 cup vegetable oil
- Produce
- Flat-leaf kale (4 ounces)
- Yellow onion, medium (1/2)
- Canned Goods
- Vegetable or chicken broth, low-sodium (2 1/2 cups)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Black pepper, Freshly ground (1)
- Garlic clove, medium (1/2)
- Kosher salt (1 3/4 teaspoons)
- Kosher salt (2)
- Olive oil (3 2/3 tablespoons)
- Red peppers, roasted (1 (6- to 7-ounce) jar)
- Vegetable oil (1 cup)
- Pasta & Grains
- Carnaroli or arborio rice (1 cup)
- Bread & Baked Goods
- Panko (21 tablespoon)
- Drinks
- Water (1 tablespoon)
- Dairy
- Chevre (2 1/2 ounces)
- Refrigerated
- Eggs, large (2)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published December 6, 2012 (2 months ago).
72 people saved this recipe.
