Imagine transforming leftover risotto into golden, crispy cakes that are so irresistible, they'll have your dinner guests begging for the recipe. These Air Fryer Butternut Squash Risotto Cakes are not just a meal, they're a culinary adventure that combines the creamy comfort of risotto with the satisfying crunch of a perfectly air-fried exterior. Whether you're looking to elevate your leftovers or create a show-stopping appetizer, these risotto cakes are about to become your new kitchen obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup cooked risotto
- 1 cup roasted butternut squash, mashed
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- Cooking spray
Instructions
- Prepare all ingredients by ensuring the risotto is cooled completely and the roasted butternut squash is mashed smoothly.
- In a large mixing bowl, combine the cooked risotto, mashed butternut squash, grated Parmesan cheese, and beaten egg. Mix thoroughly until all ingredients are well incorporated.
- Season the mixture with salt and pepper, adjusting to taste. The mixture should hold together when formed into patties.
- Place breadcrumbs in a shallow dish. Form the risotto mixture into 4 evenly sized round cakes, approximately 3 inches in diameter and 1/2 inch thick.
- Carefully coat each risotto cake in breadcrumbs, ensuring even coverage on all sides. Gently press the breadcrumbs into the surface for better adhesion.
- Preheat the air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray to prevent sticking.
- Arrange the risotto cakes in a single layer in the air fryer basket, ensuring they are not touching each other. If needed, cook in batches.
- Spray the top of the risotto cakes lightly with cooking spray to help achieve a crispy golden exterior.
- Air fry for 10-12 minutes, flipping carefully halfway through cooking time, until the cakes are golden brown and crispy on the outside.
- Remove from air fryer and let rest for 2-3 minutes to allow the cakes to set and cool slightly.
- Serve immediately, optionally garnishing with additional grated Parmesan, fresh herbs, or a light drizzle of olive oil.
Tips
- Ensure your risotto is completely cooled before forming cakes - this helps them hold their shape better.
- Use a light hand when forming patties to keep them tender and prevent them from becoming dense.
- Don't skip spraying the risotto cakes with cooking spray - this helps achieve that irresistible golden-brown crispiness.
- If the mixture is too wet, add a few extra breadcrumbs to help bind the ingredients.
- Cook in a single layer in the air fryer to ensure even cooking and maximum crispiness.
- Let the cakes rest for a few minutes after cooking to help them set and make them easier to handle.
- Experiment with different cheese varieties or add herbs to the mixture for unique flavor variations.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 10g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 55mg
