Ina Garten’s Risotto Cakes are the perfect way to turn leftover risotto into a showstopping appetizer, side dish, or light main course. Crisp on the outside and creamy on the inside, these cakes are packed with Parmesan cheese, tender rice, and a touch of onion for a rich, comforting bite.

They’re elegant enough for entertaining yet simple enough for a cozy dinner at home.

What Are Ina Garten’s Risotto Cakes?

Risotto cakes are formed by taking chilled, cooked risotto, shaping it into small patties, coating them with breadcrumbs, and pan-frying until golden. Ina’s version includes lots of Parmesan and a hint of chives or scallions for added flavor and freshness.

Ina Garten Risotto Cakes recipe — Ina Garten Risotto Cakes

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Risotto Cakes

Perfect use for leftover risotto – No waste, maximum flavor
Crispy outside, creamy inside – The ideal texture combination
Great appetizer or side dish – Versatile and crowd-pleasing
Simple ingredients – Nothing fancy needed
Make-ahead friendly – Form cakes in advance, fry later
Elegant presentation – Impressive for dinner parties
Customizable – Add your favorite cheeses or herbs

Ingredients Needed to Make Ina Garten’s Risotto Cakes

2 cups cooked risotto (cooled)
1 extra-large egg
½ cup freshly grated Parmesan cheese
¼ cup minced scallions or chives
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup panko breadcrumbs, divided
2 tablespoons olive oil
2 tablespoons unsalted butter

Instructions to Prepare Ina Garten Risotto Cakes

Step 1: Prepare the risotto mixture

In a large bowl, combine the cooked risotto, egg, Parmesan cheese, scallions (or chives), salt, pepper, and ½ cup of the panko breadcrumbs. Mix until everything is thoroughly combined.

Step 2: Shape the cakes

Using your hands, form the mixture into small patties, about 2½ inches in diameter and ¾ inch thick. Place them on a baking sheet lined with parchment paper.

Step 3: Coat with breadcrumbs

Gently press each risotto cake into the remaining panko breadcrumbs, coating both sides evenly for extra crispness.

Step 4: Chill the cakes

Refrigerate the formed cakes for at least 30 minutes. This helps them hold their shape while frying.

Step 5: Fry until golden

Heat the olive oil and butter together in a large skillet over medium heat. Fry the cakes in batches for about 3–4 minutes per side, until golden brown and crispy. Drain on paper towels.

Step 6: Serve hot

Serve immediately, topped with a sprinkle of extra Parmesan or a few fresh herbs if desired.

What Goes Well With Ina Garten Risotto Cakes

Simple green salad with vinaigrette – Lightens up the richness
Roasted asparagus or green beans – Adds fresh crunch
Tomato chutney or marinara sauce – A bright, tangy dip
Poached eggs – Turn them into a brunch main
Garlic butter shrimp or grilled chicken – For a more filling meal
Glass of chilled white wine or Prosecco – Refreshing pairing
Lemon aioli or herb yogurt sauce – For an extra flavor boost

Key Tips for Making Ina Garten Risotto Cakes

Use cold risotto – Helps bind the cakes together better
Handle gently when forming – Press lightly to avoid crumbling
Chill before frying – Very important for maintaining shape
Use panko breadcrumbs – For the crispiest coating
Don’t overcrowd the pan – Fry in batches for even browning
Adjust heat as needed – Too hot and they’ll burn before cooking through
Serve immediately – They’re best when freshly crisp

Creative Variations of Ina Garten Risotto Cakes

Add shredded mozzarella or fontina – Melty cheese inside
Mix in sautéed mushrooms or spinach – For extra depth
Season with truffle salt or drizzle with truffle oil – For luxury flavor
Use leftover seafood risotto – Delicious with shrimp or crab
Spice it up with chili flakes – Adds a kick
Serve mini versions for cocktail parties – Elegant and bite-sized
Top with pesto or basil oil – Adds a fresh, herbal note

Storage Guidelines for Ina Garten Risotto Cakes

Refrigerate cooked risotto cakes in an airtight container – Up to 3 days
Freeze uncooked cakes – Layer between parchment, freeze up to 1 month
Reheat cooked cakes in the oven or skillet – Keeps them crispy
Avoid microwaving – Makes the coating soggy
Thaw frozen cakes before frying – Fry gently for best results

Reheating Tips for Ina Garten Risotto Cakes

Oven: Bake at 350°F for 8–10 minutes – Keeps crispness
Air fryer: 350°F for 4–5 minutes – Perfectly reheats without drying out
Skillet: Reheat gently in a little oil – Refreshes the crust
Avoid the microwave – Softens the texture and loses crispiness
Serve with fresh garnish after reheating – Brightens up leftovers

Nutritional Value (per risotto cake, approx.)

Calories: 180
Protein: 6g
Carbohydrates: 18g
Fat: 10g
Fiber: 1g
Sugar: 1g
Sodium: 280mg

A rich, satisfying option with a balance of carbs, fats, and protein.

FAQs

Can Ina Garten’s risotto cakes be made ahead of time?

Yes, you can form the risotto cakes and refrigerate them for up to 24 hours before frying. This also helps them firm up and hold their shape better during cooking.

Can I freeze risotto cakes before cooking?

Absolutely. Shape the cakes, freeze them on a baking sheet until solid, then transfer to a freezer bag. Thaw in the refrigerator before frying.

What’s the best risotto to use for making risotto cakes?

Use traditional risotto made with Arborio rice. It should be creamy but thick enough to hold together when chilled.

How do I keep risotto cakes crispy when reheating?

Reheat risotto cakes in a 350°F oven or air fryer to restore their crispy exterior without making them soggy.

Wrapping Up

Ina Garten’s Risotto Cakes turn simple ingredients into something magical—crispy, creamy, and packed with savory flavor.