• file:1819_stockfood-11113512---fried-risotto-cakes-in-tomato-and-olive-oil.jpg




Average: 3.7 (3 votes)


  • 250 g SunRice arborio rice
  • 500 ml vegetable stock
  • 1 egg, lightly whisked
  • 2-3 tbsp grated cheese, e. g. parmesan
  • 4 tomatoes
  • 1 tbsp chopped chives
  • 1-2 tsp lemon juice
  • sugar, pinch
  • 80 ml olive oil
  • cress, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Bring the stock to the boil and add the rice. Cover and simmer over a low heat for around 20 minutes. Remove the lid and allow to cool slightly.

Stir the egg and cheese through the rice and season to taste with salt and ground black pepper. Shape into a long cylinder and leave to cool completely.

For the sauce, peel, deseed and dice the tomatoes. Push the seeds through a sieve and reserve the juice. Mix the diced tomatoes with the juice, add the chives and season to taste with lemon juice, a pinch of sugar, salt and ground black pepper.

Cut the rice into rounds approximately 0.5 cm thick. Fry in a non-stick pan in 2-3 tbsp hot oil for 2-3 minutes on each side until golden brown.

Divide the tomato sauce and the remaining oil between bowls. Place the rice cakes on top and serve garnished with cress.