Risotto Cakes

Course: Entree, Finger food

INGREDIENTS

500g kumara, peeled, cubed
1 tablespoon chopped fresh rosemary
¼ cup olive oil
1 onion, finely diced
2 garlic cloves, crushed
1¾ cups Arborio rice
1/3 cup white wine
1 litre vegetable stock
¾ cup parmesan cheese
½ cup frozen peas
1/3 cup chopped parsley
¾ cup plain flour, seasoned
Prepared aioli, to serve

METHOD

1. Preheat oven to hot, 200°C. Combine kumara, rosemary and 1 tablespoon oil on
   a baking tray. Season to taste and toss well. Bake for 15-20 minutes until golden and tender.
   
2. Heat another 1 tablespoon oil in a large saucepan. Sauté onion and garlic for 3-4 minutes until onion is tender. Add rice and cook, stirring, for 1 minute. Pour in wine, stir, then simmer for
   1-2 minutes until wine has almost evaporated.
   
3. In a medium saucepan bring stock to the boil. Add hot stock to the rice mixture 1 cup at a time, stirring until all the liquid is absorbed and the rice is tender (about 20 minutes).
   
4. Stir in parmesan, peas and parsley, reserving a little of the parsley for garnish. Transfer to a large bowl. Let cool, then chill until cold and firm.
   
5. Roll tablespoonfuls of mixture into balls. Flatten slightly and toss in the flour.
   
6. Heat remaining oil in a large frying pan on medium. Cook risotto cakes, in 4 batches, for 2-3 minutes on each side until golden. Serve with aioli. Garnish with parsley.