Fox 8 Recipe Box: Butternut Squash Risotto Cake

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Recipe from Catherine St. John, chef and owner of Western Reserve School of Cooking

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Butternut Squash Risotto Cakes


  • 2 cups leftover Butternut Squash Risotto (recipe below)
  • 2 lg. Eggs, beaten
  • 2 cups Panko bread crumbs
  • Salt and Pepper, to taste
  • Canola oil for pan frying


  1. Portion the risotto into 24 balls.  Dip each risotto ball into the beaten eggs then press both sides into the panko crumbs to form a cake.  Place on a sheet pan lined with plastic wrap.  Repeat until all the rice has been coated in panko.  Place in the refrigerator to set for at least 15 minutes.
  2. Heat the canola oil in a non-stick or cst iron skillet.  Fry several cakes at time, but make sure you do not over crowd the pan.  Turn them over when the under side is browned and adjust the temperature as needed.  Remove the cakes to a sheet pan lined with a brown paper sack and a cooling rack on top.
  3. Season the top of the cakes with salt and pepper and spoon on some of the Brown Butter Sauce

Brown Butter Sauce


  • 8 oz. Unsalted butter
  • 2-3 Tbs capers, drained
  • 1 Tbs fresh sage, chopped


In a skillet melt the butter over medium-high heat allowing the butter to turn a nutty brown.  Remove from the heat and stir in the capers and sage.

 Butternut Squash Risotto



  • 2 tbs. olive oil
  • 2 tbs. Unsalted butter
  • 2 Shallots, chopped
  • 2 cloves Garlic, chopped
  • 1 ½ cups butternut squash, cut in ½ – inch dice
  • 1 ½ cups Arborio rice
  • 4 – 6  cups Chicken or Vegetable  stock, warmed
  • 1 cup Freshly grated Parmesan cheese
  • 2 Tbs parsley, chopped
  • Salt and Pepper, to taste


  1. In a large skillet heat the olive oil and butter and saute the shallots, then add the garlic and butternut squash.  Saute the squashjust for 2-3 minutes and then add the rice.  Stir to coat the rice with the oil and butter mixture.
  2. When making risotto you must stir all the time and add the stock in slowly.  Begin by turn down the heat to a medium low.  Add 1 cup of stock in at a time and stir in a figure 8 pattern at all times.  When the stock has been absorbed by the rice add another cup of the stock and do not add more stock until the stock has been absorbed.  You will continue with this adding 1 cup of stock at a time.
  3. You will know you are done when the rice is creamy, yet still slighlty al dente (to the tooth).  During the last addition of stock you will fold in the Parmesan cheese  and season with the salt and pepper and the parsley.

Serve the risotto right a way.

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