Risotto Cakes with Peas and Broccoli for Dogs Recipe
Use a wide, flat spoon to shape the risotto cakes. Press the rice mixture into the spoon and gently slide each cake into the hot oil. Use a fry screen to prevent the hot oil from “spitting,” which can burn your skin and splatter your stovetop.
YIELDS ► 8 servings
SERVING SIZE ► ¼ cup
- 2 teaspoons plus 1 teaspoon virgin olive oil
- 2 cloves garlic, finely chopped
- 1 cup Arborio rice
- 3–4 cups organic chicken broth
- ½ cup frozen peas, defrosted
- ¼ cup frozen chopped broccoli, defrosted
- 2 tablespoons Romano cheese, grated
- 1 organic egg, beaten
Heat 2 teaspoons olive oil in a heavy saucepan over medium heat. Add the sliced garlic and rice; sauté them until the garlic is light brown and the rice is translucent.
Heat the chicken broth in another saucepan. Add ⅓ cup of the hot chicken broth to the rice and stir constantly with a wooden spoon. Keep adding the chicken broth, but do not add more until the rice absorbs it. If you run out of chicken broth, add water. The whole process should take about 20 minutes, and the goal is to have rice that is firm but not crunchy and definitely not chalky.
Cool the rice in the refrigerator before proceeding with the recipe.
Add the peas, broccoli, grated cheese, and egg to the cold risotto. Mix thoroughly and form into small patties.
Heat the remaining oil; there should be enough to cover the bottom of the skillet. Carefully add the risotto cakes and fry them 5 minutes a side until they are browned and crunchy.
Serve over kibble with extra chicken broth if desired.
Resistance is Futile
To prevent the cakes from breaking apart during the frying process, resist the temptation to turn them before they are ready. The cakes need to cook a solid 5 minutes per side, and they will have a nicely browned crust when they are ready to flip.
