Beet risotto croquettes

Risotto croquettes

What do you do with all of your leftover risotto? Turn it into croquettes, of course! You could make these with any risotto, I think, but I had beet lime risotto left, so that’s what I used. They’re very very simple to make, and they make a nice meal with a big salad. I couldn’t decide if I should fry them or bake them, they’d be crispier fried, but they’d fall apart and smoke up the kitchen, so I decided to bake them. If I had a deep fryer, I probably would have used that. But I don’t! (As we discussed this conundrum, my husband and I came up with the idea of slow cooker deep frying. For maximum oil absorption! Yum!) Baking them also gives the special surprise cheese in the center a chance to melt. What’s better than melted surprise cheese? We had these with a sauce made of pesto, balsamic, and a little of the broth that I used to make the risotto itself, but you could vary the sauce to suit your mood or the risotto that you used. My son dipped them in barbeque sauce!

Here’s A Tribe Called Quest’s wonderful Ham and Eggs. That’s right, they say “nice red beets”!

Asparagus tips look yummy, yummy, yummy
Candied yams inside my tummy
A collage of good eats, some snacks or nice treats
Apple sauce and some nice red beets
This is what we snack on when we’re Questin’
(both: No second guessin)

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