How to recycle leftover risotto? A question that troubles many moms like me, faced with a tasty plate of risotto that was left over from lunch… Sometimes you have leftover risotto, right? For one reason or another that happens to me often and reheated risotto is certainly not the most delicious dish in the world ;-)! So, the last time I had leftover risotto I made this Rice Cake with leftover risotto: gratinated, golden, gooey and delicious, indulgent like my savory pastries with leftover risotto!
In the recipe I explain here I had pea risotto, but any type will work and the quantities are indicative, so go a bit by “feel”.
If this recipe tempts you, here are other ways to recycle leftover risotto with more tasty recipes:
Risotto in puff pastry crust with leftover risotto and filled puff pastry with leftover risotto, provola and speck and the Risotto in puff pastry crust.
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How to store leftover risotto? It’s simple: if you plan to eat it the same day, after it has cooled cover it with plastic wrap and leave it at room temperature; if you intend to use it the next day, or at most two days later, once cool and covered with plastic wrap, store it in the fridge.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4-5 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz saffron risotto (or with peas, mushrooms, artichokes, etc., provided it is cooked and cold (about 3 cups))
- 3 Eggs
- 2.5 oz grated cheese (grated, such as grana or Parmesan (about 3/4 cup))
- 5.3 oz Cooked ham
- 7 oz Mozzarella
- 2.5 oz Breadcrumbs (approximately (about 2/3 cup))
Tools
- Baking pan
- Oven
How to recycle leftover risotto
In a bowl gather the risotto and work it together with the eggs and about 3 oz (about 3/4 cup) of grated grana. Mix everything well. Line a baking pan with parchment paper — choose the size that suits you best; mine was 9 in.
Grease it and sprinkle with breadcrumbs. Pour half of the rice-and-egg mixture, spread almost all the mozzarella and the ham, cover with the remaining rice and a bit more mozzarella. Drizzle with a little olive oil and use a pastry brush to distribute it evenly. Sprinkle with more breadcrumbs and the remaining grated cheese.
Bake at 392°F for 20-25 minutes, until the eggs are set and a crispy crust has formed. Serve the cake hot or warm and you’ll see how quickly it disappears thanks to its tasty flavor and gooey cheese!
Storage and tips
Since this is already a salvage recipe, I recommend eating these savory pastries just made or at most the same day, especially if the risotto is from the day before.
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