Red Pepper Pesto Risotto Cakes

Ingredients

• 1 cup onion, diced
• 3 cloves garlic, minced
• 2 roasted red peppers, diced
• 1 large handful fresh basil leaves
• 1 cup white wine
• 2 cups Arborio rice
• 5 cups vegetable stock
• 1 cup water
• 1/2 cup panko bread crumbs
• 1/2 cup dried bread crumbs

Instructions

Additional seasonings: garlic & onion powder, Italian seasoning, red pepper flakes, black pepper

Heat water and vegetable broth- keep warm.

Saute onions for a few minutes, then add garlic and red peppers. Add rice and toast for a minute or two, then add wine. Stir until wine is absorbed. Slowly add a cup of warm broth at a time, stirring thoroughly between each cup. Stir continuously until all broth has been absorbed. Add basil and any additional seasonings.

Eat as is, or set aside and cool to make cakes later.

Mix panko and bread crumbs together in a bowl with Italian seasoning and pepper. Form cooled risotto into individual cakes, then coat in bread crumbs.

Heat olive oil/Earth balance in a pan over medium heat. When oil is hot, add risotto cakes. Cook on each side until lightly browned.

Great served over garlicky greens.