Recipes are popping out of my head these days. There have been nights when it has been tough to fall asleep because the recipe ideas come flooding in and last night was no exception. Last Friday I wanted to surprise Karen with a few of her friends over the house for her birthday (it’s this Friday by the way) and was going to cook up a Mexican feast. Removing wheat from the diet meant that I was in the precarious position of having to buy tortillas. I purchased Rudi’s Brown Rice Tortillas and after having made the onions and peppers I started wrapping. Well the tortillas fell apart and were a waste but I had a desire to have fajita.
That Saturday I made Veggie Fajita Waffles with a Sriracha and Avocado topping. They were fabulous as they tasted just like a fajita taco with the waffle acting as the tortilla. Still not over my desire to have fajita it came to me that I wanted to mix and match. It was one thing to make a breakfast fajita but it would be another to make them with a different cultural flair to them. Anybody can sauté onions and peppers then throw beans onto a tortilla, but what else could I use. I thought about different things to make using quinoa but that just didn’t sit well with me. Finally it dawned on me that I could make risotto cakes.
Risotto is considered, by many, to be a labor of love. I’m not one of those people. I don’t find that making risotto is all that hard. Boil water, add risotto, add water, stir, add water, stir. Done in no time at all. It comes out creamy and very tasty. Recipes will call for stock (chicken or vegetable) but I use water because I want what I’m adding to the risotto to stand out and not the stock.
When I finally forced myself to sleep and not to the kitchen, at 11pm, I smiled. I knew that come Tuesday evening I would be consuming Fajita Risotto Cakes and lucky for you here is the recipe.
Fajita Risotto Cakes
Ingredients: 1 1/2c Water, 1/2c Arborio Rice, 30g Green Pepper (sliced), 30g Red Pepper (sliced), 20g Onion (sliced), 1/4c black beans, 1/4c Corn (use frozen or fresh but not canned), 100g Avocado (sliced)
Nutritional Information: 565 calories, 103g Carbs, 15g Fat, 13g Protein
- Add arborio rice to pan and allow to toast for a moment. (some will use oil to cook a chopped onion in first and then add the arborio. I don’t do that.)
- Add water to pot and stir. Continue to stir until all the liquid is absorbed. If more liquid is needed add it in sparingly and slowly while stirring. Add the black beans and the corn when the rice is just about done.
- In a pre-heated pan add the onions and peppers and sauté. Season with cumin, thyme, cinnamon (small amount), chili pepper.
- Once the risotto is cooked through place it in ring molds and refrigerate for about 10 minutes to allow it to set.
- After the risotto has set place the ring molds into a hot pan and begin the process of forming a crust.
- Once a bottom layer has been created remove the ring mold and flip over to allow to brown on the opposite side.
- On a plate lay a bed of spinach and arugula. Top salad with risotto cakes.
- Top the risotto cakes with the onions, peppers and black beans.
- Drizzle with Sriracha or your favorite hot sauce and enjoy.