I’m also loving the new tagline, aren’t you?
All About Smart Food and Fitness!
Was the weather as gorgeous yesterday where you are as it was here? In the afternoon it was 75 and sunny, so we just had to take advantage of it with a bike ride! What was intended to be a 6 mile ride turned into 12 miles, and it felt fabulous for three reasons:
1. My knee didn’t hurt!
2. It was beautiful and warm out.
3. I got some great hill training in, which is a must for biking in Ithaca.
We are definitely going for another ride or two before I leave!
This week, Dan requested a special meal: Risotto Cakes! The last time I tried to make these, they were a complete fail in terms of appearance, but tasted delicious. This time around, they were both tasty and yummy.
These aren’t an everyday dish by any means, but they are a fantastic treat. Why is it labeled “Smart Food,” then? Because everyone has room for a fun dish like this in their life every once in awhile!
Crispy on the outside, soft and gooey on the inside, these little cakes will melt in your mouth.
1 1/2 tsp. olive oil
1 clove garlic, minced
1/2 c. Arborio rice
1 1/2 – 2 c. vegetable broth
1/2 tsp. oregano
1 T. butter
1/4 c. shredded Parmesan cheese
Salt and pepper to taste
1/2 c. flour
1 c. Panko or bread crumbs
2 tsp. chili powder (optional)
Make the risotto. I recommend doing this the night before/the morning of, but this isn’t absolutely necessary.
To make the risotto, heat 1 1/2 tsp. olive oil in a medium-sized saucepan. Add the garlic and cook 1-2 minutes. Add the rice and 1/2 c. broth. Stir continuously until the liquid is nearly absorbed, and add another half-cup of broth. Continue until the rice is fully cooked and fluffy (you may not need all of the broth!). Stir in the oregano, salt, pepper, butter and cheese until the cheese and butter are completely melted.
Cover and refrigerate the risotto until completely cooled or until you are ready for the next step, whichever comes later.
Now it is time to shape, bread and fry the cakes! Pour the flour onto one plate, mix the Panko and chili powder together on a second plate, and lightly beat the egg in a small bowl.
Scoop out a small handful of the risotto to form 1″ flattened balls.
Roll the ball in flour,
Set aside, and repeat with the rest of the risotto. This should make 6-8 cakes.
Pour enough olive oil into a frying pan to just cover the bottom, and turn the heat to medium-high. When hot, place 3 cakes into the pan, and cook until brown. Flip, cook, and repeat until all sides are browned. Remove the risotto cakes from the pan, and repeat with the remaining raw cakes.
Serve over a bed of fresh spinach.
I just pre-ordered Caitlin’s book, Operation Beautiful, from Barnes and Noble. I am super excited for it to come out on August 3, and I suggest you check the book and the Operation Beautiful site out!