Filed Under: Breakfast, Dinner, eggs, kids lunch, Lunch, main-dish, School Lunch, Side, snack

Risotto, Spinach and Kale Cakes with Parmesan

Two-bite wonders, these are a great lunch packed up with some fruit and cut vegetables.

August 30th, 2015

Excerpted from How to Feed a Family, Sweet Potato Chronicles

We think these little cakes have everything going for them, from their portable size to their delicious Parmesan flavor. This hearty risotto also gets a dose of my favourite superfood, kale. You can serve these little bundles alongside eggs at breakfast or as a side with dinner.
Makes about 8 cakes
Prep Time
30 minutes
Cook Time
18-20 minutes
  • 1/2 cup (125 ml) arborio rice
  • 1 Tbsp (15 ml) butter
  • 1/4 cup (60 ml) chopped onion
  • 3 cloves garlic, minced
  • 1 cup (250 ml) chopped kale, fresh or frozen
  • ½ cup (125 ml) grated Parmesan cheese
  • 2 eggs
  1. Preheat the oven to 400°F (200°C). Using a nonstick spray, grease a muffin tin.

  2. Cook the arborio rice according to the package directions. If you’re using fresh greens, wash and remove any tough stems then chop. If your greens are frozen, thaw them for a few minutes and squeeze out any liquid.

  3. Meanwhile, in a small frying pan, melt the butter over medium heat. Add the onion and garlic. Sauté for 2 to 3 minutes, or until the onion is translucent. Add the kale and spinach and sauté for about 5 minutes. Transfer this mixture to a food processor and pulse until finely chopped.

  4. Transfer to a medium-size bowl and add the rice and cheese. Beat the eggs and then add to the rice. Stir to combine. Pour the mixture into the prepared muffin tin, leaving about 1 inch (2.5 cm) space at the top. Place in the oven and bake for 18 to 20 minutes, or until the egg is set and the edges are golden brown.

  5. Allow to cool for a few minutes. Loosen the edges with a knife and turn the cakes onto a plate. Store in an airtight container in the refrigerator for up to 4 days.

Risotto, Spinach and Kale Cakes with Parmesan
Maya Visnyei Photography