Cheesy Risotto Cakes with Poached Egg

Risotto Cake 1 The Curvy Carrot

I’ve been doing a lot of soul searching lately. ?Part of it has to do with the idea that I must start acting like a grown-up (retirement accounts, disability insurance, savings, mutual funds, estate planning, etc.) and part of it has been embracing the idea that I must give up a lot of the stuff in my life that has been weighing me down. ?I’m trying to balance a lot of things right now, and sometimes my inability to say “no” to people can get in the way. ?I’m sure you can all relate somehow.

And here’s the deal. ?I’m really in love. ?More specifically, I’m in love with this blog. ?This is my happy place, my safe place. ?This is the only thing that I have created on my own. ?I can control it by posting the recipes that I choose and I can write about the things that I want to. ?I know I’ve discussed many of my philosophies about blogging before on this website, and I still stand by what I have said.

This is not my profession. ?I do not want it to be. ? I do not rely on any income (what little I do receive) from this blog (well, except to cover groceries). ?I will not be writing a cookbook. ?I feel like nowadays there is this expected continuum that many bloggers feel that they must adhere to…or else. ?The blog, the social media, the eventual e-cookbook, the brands, etc. ?For some, it’s a straight line of “progression” which defines their success as a food blogger. ?And maybe for some, it works. ?Not for me.

When I feel stressed about deadlines and expectations and comparisons and all that stuff, I look back at my old posts and realize that my blog was never for anyone else but me. ?And I want to keep it that way.

All that being said, I am going to continue to post recipes that I have had success with and photos which will hopefully make you want to make and eat the food. ?Because it makes me happy. ?But, if it’s nice outside, I’ll probably be out riding my bike with my dream man instead. ??

Here’s a simple recipe that I have been meaning to post for a while. ?I used leftover risotto from this recipe, but you can use whatever kind of risotto you have on hand. ?For the cheese, I used some mild goat cheese for extra tanginess, since I thought that might pair well with the spinach/artichoke combination. ?You can use whatever kind of cheese you like.

?Risotto Cake 6 The Curvy Carrot



Cheesy Risotto Cakes with Poached Eggs

Servings: roughly 4 small risotto cakes



1/2 cup whole wheat panko (You can throw in additional seasonings here if you like, depending on what type of risotto you are using.)

1 large egg

2 cups cooked risotto. ?For more risotto recipes, click here, here, or here.

2-3 tablespoons mild goat cheese (or roughly the same amount of whatever kind of cheese you like)

1-2 tablespoons extra-virgin olive oil

Salt and pepper, to taste.**I found that I didn’t need to add much seasoning here since the risotto already had enough flavor.

4 eggs, poached


Risotto Cake 8 The Curvy Carrot


1. Place the panko in a small, shallow bowl.

2. In another bowl, whisk the egg.

3. Using about 1/2 cup of the cooked risotto, form a small patty in your hand. ?Create a small indentation in the center of the patty and place about 1/2 tablespoon to 1 tablespoon of the goat cheese in the indentation. ?Carefully fold the risotto over the goat cheese, forming a small patty with a goat cheese center. ?Repeat until you have four patties.

4. ?Dip each patty into the egg, followed by the panko, making sure to evenly coat each patty with the panko mixture-I like to gently press the panko into each one.

5. Meanwhile, heat the olive oil in a saute pan over medium-high heat until shimmering.

6. Place each patty (I cooked mine two at a time) into the pan and let cook until crisp and golden brown on each side, about 3 minutes for each side.

7. Top with a poached egg and season as desired.



Source: ?A Curvy Carrot original.

June 13, 2014 - 7:46 am

Jacki @ Two Forks One Love - I want to try this with leftover sundried tomato risotto!

June 13, 2014 - 9:12 am

Mel - And this is exactly why I LOVE your blog — because you keep it real and authentic. I’m so glad you’re keeping it at something you love and not worrying about what everyone else seems to be doing. Thanks for all the delicious recipes and for being an inspiration!

June 13, 2014 - 12:31 pm

Kelly Mitchem - These look delicious! I put an egg on everything!

June 13, 2014 - 7:11 pm

Annie @ Annie's Cooking Lab - I saw your post first thing this morning and have been thinking about it all day. I LOVE this idea, can’t wait to re-create it at home

June 16, 2014 - 4:36 pm

Phi @ The Sweetphi Blog - I really loved this post! I too sometimes feel like life is getting too busy and I’m ‘supposed’ to be doing this or that with my blog when it really is just something I do for myself that I tremendously enjoy! So nice to hear I’m not the one, and this recipe sounds super yummy ??

June 17, 2014 - 8:44 pm

Carol at Wild Goose Tea - You get quite few points on a most splendid idea for using a leftover. Bravo! It’s possible this is better than the original dish I enjoyed your comments about how you feel about your blog and what role it play in your life.

June 18, 2014 - 7:27 pm

Joanne - i think your attitude towards blogging is definitely a healthy one! In the end, we should only be doing this if we love it because life is too short to do things you don’t really love!

That poached egg on top of that crispy/creamy risotto egg looks like all the things I love most on one plate!

June 19, 2014 - 1:16 pm

Jane (babe + bird) - I think that very outlook is what makes your blog successful and so loved! If there isn’t passion behind the scenes, then creativity and joy will be lacking, and readers feel that. I worked up the gumption to start my own blog recently and feel the same way — I’m doing it as my own creative project–for me–and as a way to share with others around the world, whom I couldn’t speak to otherwise. I like the idea of leaving the blog process open-ended and letting things evolve organically… you never know what might happen!

On a separate note, these risotto cakes look un-freaking-real. The crispy top looks perfect, and I never would have though to use goat cheese, but the tangy-ness sounds perfect.

Thank you so much for sharing, and keep at it!!!

June 19, 2014 - 1:17 pm

srlacy - Ah, thanks Jane! And best of luck to you as well!~ It’s nice to meet someone in the blogging world who feels the same way. ??

Spinach White Bean Avocado Quinoa “BLT” Wraps

Wrap 4 The Curvy Carrot

I have recently discovered cycling, and I think it just might be “one of my sports”. ?Not a runner, not an avid gym occupant, I like to get my exercise outdoors if at all possible. ?I love walking and hiking. ?But cycling combines two very wonderful things for me: the ability to cover larger distances and the ability to spend a longer time outdoors. ?There are some pretty awesome bike trails in the Milwaukee area, believe it or not. ?Some cover a north-south distance right next to Lake Michigan, while others travel east-west on old railroad tracks. ?Recently, ?I have been heading out to this one trail in particular-which happens to go over a lake, through a wetlands-like area, and many, many forests. ?This trail is my absolute favorite because it combines so many different scenic variations. I find myself biking 20 miles without even thinking about it.

Biking3 The Curvy Carrot


I love the way the tires whirl, the air smells like sweet flowers or even sometimes basil, or the way the wind feels in my face. ?I feel like I can take big, deep breaths and let go of my day-to-day stresses. ?Sometimes it even feels like I’m flying a bit. ?And sometimes I stop and just stand on the trail, staring at wild turkeys or little groundhogs that I see along the way.

It reminds me a little of the overwhelming sense of calmness and peace I felt when standing in the middle of the Earthbound Farm fields. ?We literally stepped off of our tour bus and smelled fresh cilantro (one of many, many crops growing) immediately. ?There was a blue sky, mountains surrounding us on one side, and fields and fields of lush vibrant greens. ?A little heaven on earth. ?(For more information and pictures of this incredibly special place, click here or here.) ?I felt a part of me connecting back to the source of all things-nature. ?Knowing exactly where my food was coming from. ?Seeing exactly where my food was coming from. And smelling and tasting it, too. ?And knowing that it was being grown in a completely organic environment. ?The word organic even means “related to a living organism”. ?And this is how I feel on my bike rides, too. ?Alive. ?Clean. ?And very very healthy.

Sometimes I will pack a lunch to have on-the-go. ?But there are rules: it has to be easily portable, there shouldn’t be utensils, and keeping it cold shouldn’t be an issue. ?Hence, a wrap is usually the simplest thing to make ahead of time to snack on along the way.


Wrap 6 The Curvy Carrot

For this particular wrap, I made a white bean, avocado, and ?Earthbound Farm spinach spread to add great depth of flavor (this is actually a great hummus-like dip on its own, too!). ?I topped it with some bacon-flavored seitan, more Earthbound Farm spinach and some fresh tomato. ?Quinoa, a protein powerhouse, was an easy add-in to keep my energy levels up for these long rides. ?I like to think of this as a healthier vegetarian version of a BLT.

To see the recipe, head on over to Organic Bound on Earthbound Farm’s website.





June 11, 2014 - 1:54 pm

Maria Tadic - This looks so good! I love BLT’s – well the vegetarian kind! I definitely want to make that spread – sounds super yummy!

June 16, 2014 - 2:53 pm

Joanne - I’ve never really gotten into cycling, but I do love doing outdoor activities, especially at this time of year! Doing something good for my body always makes me want to eat healthy foods, and these wraps sound ideal!

July 11, 2014 - 6:01 am

Friday Favorites. - […] healthy: Spinach White Bean Avocado Quinoa “BLT” Wraps.? I don’t think there is anything that when you add quinoa that it gets instantly […]

Pasta and Sausage in Creamy Vodka Tomato Sauce

Penne2 The Curvy Carrot

It’s ironic that I’m posting a pasta recipe when it’s something I’m avoiding at all costs right now. ?My sister is getting married in less than 6 weeks, and I’ll be damned if I don’t fit in my bridesmaid dress. ?Now that the warm weather is finally upon us, I whipped out my old capris and sundresses and realized….”Oh dear. ?These are a *bit* too tight.”

Needless to say, the past few weeks have been ridiculously busy with work, exercise, eating right, and…more exercise. ?I’m seeing some results, which is great, but I really wouldn’t mind treating myself to another large helping of this particular dish. ?The good news is with all the extra exercise right now….I totally can. ?In all honesty, it’s not *so* bad for you. ?Yes, there’s some glorious cheese and cream, but there’s a few veggies, too….like spinach and tomatoes. ?Oh, and vodka. ?There are worse things in life than having a little tightness in your pants and a little splash of vodka in your pasta sauce. ?Checks and balances, right?

This recipe can be adapted to your own tastes. ?If you want to use a meat sausage, by all means, feel free. ?I used an Italian-flavored veggie version. ?If you don’t want vodka in your sauce, simply omit. ?And if you don’t want cheese or cream, you can omit those, too-the sauce is great without the cream. ?Add in additional vegetables if you like. ?And make sure you drink a big glass of wine with it.

?Penne7 The Curvy Carrot


Pasta and Sausage in Creamy Vodka Tomato Sauce

Servings: about 4-6



1-2 tablespoons extra-virgin olive oil

1/2 cup yellow onion, chopped

3 cloves garlic, minced

One 28-ounce can fire-roasted diced tomatoes (keep the juices!)

1/3 cup vodka

1/2 cup heavy cream

2-3 cups fresh baby spinach leaves

1 cup fresh basil leaves, torn

2 sausages, cooked according to package directions, and sliced into bite-sized pieces

Fresh ciliegine mozzarella (use however many you want-I’m a fan of as many as possible.)

16 ounces of whole wheat pasta (whatever kind you like), cooked according to package directions, with 1/2 cup pasta water reserved

?Penne9 The Curvy Carrot




1. In a large saute pan over medium heat, heat the olive oil until shimmering. ?Meanwhile, you can start cooking your pasta.

2. ?Add the onion, and cook, stirring occasionally, until softened and translucent, about 5 minutes or so.

3. Add the garlic and cook until fragrant, about 30 seconds.

4. Stir in the can of tomatoes (with their juices) and cook until heated through, about 3-4 minutes.

5. Add in the vodka, and cook, stirring the sauce occasionally, for about 5 minutes.

6. Add in the cream, spinach and basil leaves, and cooked sausage, stirring to thoroughly combine.

7. Add the cooked pasta to the sauce, ?mixing to toss the pasta with sauce. ?Add in some of the pasta water if you would like to adjust the consistency of the sauce at all (I didn’t find I needed to, but at least you can have the option here.)

8. Top the pasta with the mozzarella and additional basil leaves (if desired) and serve immediately.


Source: A Curvy Carrot original.


June 6, 2014 - 9:26 am

Moira - I have a similar relationship with my summer clothes right now ?? Slightly tight pants are totally worth it for vodka sauce though…I’ll be making this soon!

June 8, 2014 - 6:23 am

Helen @ Scrummy Lane - I always find sausage in anything so flavourful, and let’s face it, you can’t really go wrong with a splash of cream in a pasta sauce, extra calories or not! Love the idea of adding the vodka – the Greeks have a version that they put ouzo in and it’s absolutely delicious so I’d definitely be interested in giving this a go, too!

June 10, 2014 - 5:56 pm

Joanne - Haha that’s what I’m going to be like in the 2-3 months before my wedding…but until then, might as well eat ALL THE ICE CREAM AND PASTA. Right?

June 10, 2014 - 7:50 pm

Carol at Wild Goose Tea - I love vodka pasta sauce, but I never got around to finding a recipe. Great, now I have one! I pinned it.

January 17, 2015 - 12:08 pm

Claudia @ HomeMade with love - This looks delicious! Just send my boyfriend to the grocery store to get everything.. we will make this for tonights dinner.. ?? I will let you know how it turned out.

January 18, 2015 - 2:06 am

Claudia @ HomeMade with love - As I mentioned.. we had your recipe last night for was amzaging! We both loved it. It had a wonderful flavor and which each bite you tasted something different.. this is going to be a usual at our house! Thanks so much for the recipe. ??