Broccoli, broad bean and feta risotto cakes

Serves: 6

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Total Time: 70

Prep Time: 25

Cook Time: 45

• 25 gram(s) butter
• 1 medium onion, finely chopped
• 375 gram(s) risotto rice
• 75 ml white wine, optional
• 1.1 liter(s) hot vegetable stock
• 1 small head broccoli, trimmed and finely chopped
• 75 gram(s) fresh broad beans, podded and skinned
• 75 gram(s) sun-blush tomatoes, finely chopped
• 75 gram(s) vegetarian feta, crumbled
• 1 large handful fresh mint leaves, finely chopped
• 2 tablespoon(s) olive oil

Method

1. Melt butter in a large pan and gently fry onion for 10min until softened. Stir in rice and cook for 1min. Add wine, if using, and simmer for 1min.
2. Gradually add stock, stirring after each addition and adding another ladleful when the previous one has been absorbed. Continue until rice is cooked - this will take about 20min.
3. When rice is 2min away from being ready, stir in broccoli. Empty into a large bowl and leave to cool.
4. Line a tray with baking parchment. Stir 1tbsp water, broad beans, tomatoes, feta and mint into the risotto. Season. Shape into 12 cakes. Cover and chill until needed.
5. To serve, heat oil in a large non-stick frying pan and cook cakes for 10min, turning once, until golden. Do this in batches if necessary, keeping any cooked risotto cakes warm.

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