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Rice Cakes with Artichokes and Manchego Cheese

Rice Cakes with Artichokes and Manchego Cheese is a volume 13-04 apr 2010 recipe made with Butter, Onion, Garlic, Risotto Rice Just Over, and Parmesan Cheese Grated Almost. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 2
• 1
• 1
• 100 g
• 50 g
• 150 g
• 4 tbsp

Method (preview)

1. 1

   Gently for 5 minutes. Add risotto rice and fry, stirring, 2 minutes.

2. 2

   Add hot stock and cook, stirring, until all liquid is absorbed and rice is al dente.

3. 3

   Season with salt and pepper, add parmesan cheese and stir it in.

4. 4

   Leave to cool, cover and put in fridge for minimum 2 hours.

5. 5

   Roll risotto into 12 equal-sized balls, squeezing Manchego cheese inside. Flatten each ball slightly with your palm. Roll each cake in polenta.

6. 6

   Fry rice cakes golden brown in hot olive oil. Serve hot or warm.

7. 7

   Contributed to the FareShare Gazette by Natalia; 29 April 2010. www.fareshare.net