Baked mushroom & Taleggio risotto cakes

Baked mushroom & Taleggio risotto cakes

These Taleggio cheese-centred mushroom and pea risotto cakes are wrapped in panko breadcrumbs and served with a tangy tomato and chilli pasta sauce. They can even be prepared in advance.

0 out of 5 stars(0) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr
  • Plusat least 1 hour cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 175g Gallo My Risotto Perfetto Porcini Mushroom
  • 75g frozen petits pois
  • 20g Parmigiano Reggiano, finely grated
  • 60g Waitrose Taleggio, cut into 4
  • 1 essential Waitrose egg, beaten
  • 3 tbsp plain flour
  • 50g Cooks' Ingredients Panko Breadcrumbs
  • 20g unsalted butter, melted
  • 350g tub essential Tomato And Chilli Pasta Sauce
  • 50g pack babyleaf salad
  • 1 tbsp aged balsamic and olive oil dressing


  1. Tip the risotto into a pan with 450ml water. Bring to the boil and then simmer for 12 minutes, stirring increasingly towards the end of cooking, until no liquid remains. Take off the heat, stir in the petits pois and Parmigiano Reggiano, then spread over a plate. Cool for 30 minutes, then chill for at least 30 minutes.

  2. Preheat the oven to 220°C, gas mark 7. With damp hands, flatten out ¼ of the cooled risotto into a circle in the palm of your hand. Place a piece of Taleggio cheese in the centre, then wrap the risotto around it. Repeat to make 4 risotto cakes.

  3. One at a time, dip the cakes all over in the egg, then the flour, then back in the egg and finally roll them in the panko crumbs to coat. Place on a parchment-lined baking sheet and spoon the melted butter over the top. Bake for 20-25 minutes.

  4. Just before serving, heat the sauce according to the pack instructions. Serve 2 risotto cakes per person, with half the tomato sauce and the salad leaves tossed with the balsamic and olive oil dressing.

Cook’s tip

The risotto cakes can be prepared up to 12 hours in advance and kept in the fridge until ready to bake.


Typical values per serving when made using specific products in recipe


3,979kJ/ 948kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet