top of page

Walnut crusted risotto burger

This is a heavenly recipe - melty and tangy gorgonzola encased in rich creamy risotto. This is gonna be your new fave very soon

Rice type: Risotto rice
Servings: Serves 4
Preparation Time:
Cooking Time:


• ¼ cup finely chopped toasted walnuts
• ¼ cup coarse breadcrumbs
• ¼ cup plain flour
• 200g gorgonzola cut into 4 cubes
• salt & pepper
• 1 egg, well beaten
• 2 cups of leftover risotto

Step 1

Preheat the oven to 200ºC. Grease a baking sheet.

Combine the breadcrumbs and walnuts on a plate. Place the flour on another plate and mix in the pinch of salt and pepper

Step 2

Pour the beaten egg into another plate

Shape a handful of the cold risotto into a patty. Using your finger, make a hole into the patty and insert a cube of cheese. Mould the patty around the cheese.

Step 3

Roll each patty in the flour, then dip in the egg and finally cover in the walnut/breadcrumb mix.

Transfer to the baking sheet and do the same for the remaining risotto.

Step 4

Bake for 20 to 30 minutes, flipping after 12 minutes, until golden brown and crisp.

Step 5

Serve with salad

Step 6

Step 7

Step 8

Step 9

bottom of page