Barley Risotto Cakes

A risotto cake, salad and lemon wedge on a plate with a fork

5 from 1 reviews

Crispy on the outside, creamy and cheesy on the inside.  These easy Barley Risotto Cakes are a great way to transform leftover risotto into something really special.


1 cup leftover Barley Risotto, chilled

2 tablespoons shredded Danish havarti cheese (mozzarella or Fontina would also be fine)

1 large egg

¾ cup panko bread crumbs

Vegetable oil for frying

Coarse salt for sprinkling

Lemon wedges for serving


  1. Make an indentation in the top of each cake with your thumb.  Put 1 tablespoon of cheese inside each indentation and carefully mold the risotto around the cheese, making sure that the cheese mixture is completely encased inside the risotto.

  2. Beat egg in a shallow dish and transfer panko bread crumbs to a second shallow dish.

  3. Coat each cake in egg and then in panko, pressing down on the crumbs so that they adhere to the cakes.

  4. Pour enough oil into a small skillet so that it reaches a depth of about ¼ inch.  Heat oil over medium heat. Add cakes to the pan and reduce heat to medium low. Cook until golden brown and warmed through, about 4 minutes per side.  Transfer cakes to a paper towel lined plate and sprinkle with coarse salt. Serve with lemon wedges.

Keywords: risotto, barley, cakes, easy, crispy