Risotto, Spinach and Kale Cakes with Parmesan
We think these little cakes have everything going for them, from their portable size to their delicious Parmesan flavour. This hearty risotto also gets a dose of my favourite superfood, kale. Two-bite wonders, they’re a great lunch packed up with some fruit and cut vegetables. You can also serve these little bundles alongside eggs at breakfast or as a side with dinner.
This recipe was excerpted from the great new cookbook entitled How to Feed a Family: The Sweet Potatoes Chronicles Cookbook, by Ceri Marsh and Laura Keogh. As two urban, working moms, Ceri and Laura learned quickly how challenging healthy meal-times can be. So they joined forces to create the Sweet Potato Chronicles (www.sweetpotatochronicles.com), a website written for, and by, non-judgmental moms, packed full of nutritious recipes for families. The phenomenal cookbook is available across Canada at Chapters Indigo.
Prep time: 30 minutes
Total time: 1 hour
Makes: about 8
5 cup (125 ml) arborio rice
1 Tbsp (15 ml) butter
4 cup (60 ml) chopped onion
3 cloves garlic, minced
1 cup (250 ml) chopped kale, fresh or frozen
1 cup (250 ml) chopped spinach, fresh or frozen
5 cup (125 ml) grated Parmesan cheese
Preheat the oven to 400°F (200°C). Using a nonstick spray, grease a muffin tin.
Cook the arborio rice according to the package directions. If you’re using fresh greens, wash and remove any tough stems then chop. If your greens are frozen, thaw them for a few minutes and squeeze out any liquid.
Meanwhile, in a small frying pan, melt the butter over medium heat. Add the onion and garlic. Sauté for 2 to 3 minutes, or until the onion is translucent. Add the kale and spinach and sauté for about 5 minutes. Transfer this mixture to a food processor and pulse until finely chopped.
Transfer to a medium-size bowl and add the rice and cheese. Beat the eggs and then add to the rice. Stir to combine. Pour the mixture into the prepared muffin tin, leaving about 1 inch (2.5 cm) space at the top. Place in the oven and bake for 18 to 20 minutes, or until the egg is set and the edges are golden brown.
Allow to cool for a few minutes. Loosen the edges with a knife and turn the cakes onto a plate. Store in an airtight container in the refrigerator for up to 4 days.