Geez…I seem to be making a lot of ugly food on this blog lately, first the pea and ham, now these. Regardless of how these look, they taste great, use up some leftovers and are perfect for babies.
Risotto Cakes
makes 6
about 2 cups leftover risotto (I used pea and spinach)
1 egg*
handful grated cheese (optional)
Preheat oven to 180°C (350°F).
Mix all ingredients together and divide into 6 muffin forms. You could use a greased muffin tin, silicone muffin cups, or paper patty cases (although I think they’d need to be fairly strong). If you’re really desperate, you could probably even put the mix into ovenproof bowls or mugs.
Put into oven and bake for about 20 minutes, until browned slightly on top. Remove from oven and allow to cool.
(Roman enjoying his Risotto Cake)
*Please make sure your baby can tolerate whole eggs first
Ullis says
They seem great! I think I’ll try them as picnic food for my 6 year old boys 🙂 Thanks for sharing!
foodiemuki says
my son will love these! he loves to eat. especially if he gets to feed himself. thanks for the great idea 🙂
Fi says
Hey Abby, we just started baby led weaning a couple of weeks ago with our 6 month old and love it! Have had a look through your recipes and you’ve given me some inspiration. I’m actually making risotto tonight so will try making these risotto cakes tomorrow. I’m going to have to substitute the egg for egg replacer and leave out the cheese as our little man seems to have allergy or intolerance to both egg and dairy, shall let you know if the egg replacer works!
thingsforboys says
Hi Fi – I’d love to know how the egg replacer goes. The egg and cheese are only to bind it, so if you find the cold risotto gluggy and stuck together enough, you might not even need them. You could shape the risotto into little patties and gently fry them too. So glad you’re loving baby led weaning, it’s so awesome!