These risotto cakes are a surprisingly easy, and very tasty, lunch or lunch box item that can also make a pleasant light dinner with salad or veggies on the side. When I first tried them, however, I was a bit apprehensive. Risotto itself can be tricky if you are not careful – sticks to the pan, not cooked enough, cooked too much, gluey, dry, you name it – and then there is the part where it can be kind of boring or flavourless. What I got out of this recipe is a fairly reliable and forgiving result that can carry as much flavour as you are prepared to load in. For our Craftapalooza lunch, I omitted the leek as it is in the same family as onions, etc – all high in naturally occurring sulphites so not good for those with an allergy. I’m told they were very tasty anyway! On other days we have piled in the sun-dried tomatoes and basil for a really delicious variety.