Rich, savory bacon is a natural match for the herbaceous flavor of our Spinach Florentine Risotto. We add a bit of Parmesan cheese to ensure this crispy cake stays soft and creamy on the inside. Serve with chicken or fish as an accompaniment.

Prep time: 10 min

Cook time: 30 min

Total time: 40 min

Bacon and Spinach Florentine Risotto Cakes
Copyright Recipe © 2015 Woodland Foods

Ingredients

Makes 4 servings

  • 4 Cups Chicken Stock

  • 2 Tablespoons Olive Oil

  • 1 Cup Spinach Florentine Risotto

  • 8 Slices Bacon, cooked and chopped

  • 1 Cup Grated Parmesan Cheese

  • 1 Cup Flour

  • 4 Tablespoons Butter

Directions

  1. Heat chicken stock in medium saucepan over medium heat. When it reaches a simmer, cover and reduce heat to low.

  2. Place 1-quart saucepan over medium heat and add olive oil. Add Spinach Florentine Risotto and stir until rice is well-coated and opaque, about 2 minutes.

  3. Add 1 cup warm stock to rice mixture. Cook, stirring, until rice has absorbed stock. Repeat this process, adding remaining stock 1 cup at a time, until all stock has been absorbed, and rice is firm-tender.

  4. Stir in reserved cooked bacon and Parmesan cheese. Spread rice mixture onto sheet pan evenly so rice is about 1-inch thick. Allow rice to cool in refrigerator for at least 2 hours.

  5. Cut desired sizes of rounds out of rice with cutting tool or drinking glass.

  6. Heat large skillet over medium and add butter. Dip rice cakes in flour on both sides and shake off excess. Fry in butter for about 90 seconds per side or until golden brown.