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  • Writer's pictureRosangela Atte

Pea & Asparagus Risotto Croquettes

I love making these by using leftover risotto.

These croquettes freeze incredibly well and are perfect for when you're pressed for time or have last minute guests.

Just fry, freeze, then when you need them, just bake from frozen @375F° for 20-25 minutes! You can also make the pureé ahead of time, then reheat in a microwave.


-3 Cups leftover risotto (any type will work well with the pea pureé)

-2 cups Panko or your favourite breadcrumbs

-2 cups frozen peas

-8 1/2" cubes of fiordilatte or mozzarella

-1/4 cup Parmigiano Reggiano or Pecorino Romano, plus more for garnish

-1/4 cup Greek yogurt

-1/4 cup half and half or milk/cream

-1/4 tsp salt

-2 tbsp fresh dill

-4 mint leaves plus more for garnish

-Zest from 1/2 lemon

-Vegetable oil for frying


1. Cook the peas in boiling water for 4 minutes

2. While they are still hot, pureé in a blender with Parmigiano, yogurt, cream, herbs and salt and set aside

3. Use a 1/4 cup measuring cup or icecream scoop to scoop up the rice

4. Make sure you pack the rice tightly, then add a cube of cheese in the middle

5. Shape croquettes with wet hands, by pressing rice together and rolling it into a sphere

6. Once croquettes are shaped, roll them in the breadcrumbs and refrigerate them for 30 minutes

7. Heat the oil to 350F°, gently lower croquettes in, making sure not to overcrowd the pot or the temperature will drop making croquettes fall apart

8. Fry the croquettes until golden brown making sure they are warm in the middle so cheese can melt. You can also bake them for 5-10 minutes after frying to make sure they are warm throughout

9. To plate, spoon a dollop of pureé on a plate and flatten with a spoon. Place a croquette on top and garnish with lemon zest, Parmigiano and mint leaves.

Serve warm and buon appetito! 🌱💚🇮🇹

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