The vegetables needn't be these amounts. Work with what you have and what pleases you, just as long as everything is thinly sliced. Certainly include fresh English peas or fava beans if you can.
This rice isn't cooked with incremental additions of stock as it is for risotto, but in water and all at once. However, there's no reason not to use leftover risotto for croquettes and fritters. I can easily imagine red wine risotto croquettes with sautéed mushrooms, a summer squash risotto with a tomato concassé, and so forth. A croquette does not, in the end, make a heavy dish; so I'd start this spring meal with a creamy mushroom soup in contrast to the texture of the vegetables, add a salad of spring greens and herbs, and end with a rhubarb tart for dessert. A crisp, unoaked Arneis from the Piedmont, such as the Giacosa Arneis, would echo the citrus notes and encompass the vegetables.
Note: The rice has to be cool before you can form it. While it's cooling, sliver the vegetables or prepare another part of the meal. You can keep the finished croquettes in a warm oven while you sauté the vegetables, but they take less than 5 minutes to cook.
2. Using a 1/3-cup measure, scoop out the rice and shape it to make an oval croquette.
3. Whisk the remaining eggs in a pie pan. Put the breadcrumbs on another pie pan or plate. Using your left hand, dip each croquette into the egg mixture, then, using your right hand, gently roll it in the crumbs to coat. Set it aside on a tray covered with wax paper until all are made. (These can be refrigerated hours ahead of time, then brought back to room temperature before frying.)
4. When ready to eat, preheat the oven to 300°F if you're planning to hold them. Generously coat 2 wide skillets with olive oil. When hot, add the croquettes and cook over medium heat, gently turning them to brown them all over, 5 to 7 minutes total. Transfer them to a plate and set in the oven while you sauté the vegetables.
5. Heat half the butter until foaming in a wide sauté pan. Add all the slivered vegetables, sprinkle them with sea salt, and sauté over high heat for about 11/2 minutes. Add the lemon juice and remaining butter, shuffling the pan over the heat so that they combine into a sauce. Add the herbs.
6. To serve, divide the vegetables among warm plates, then arrange the fritters attractively on top, allowing 3 per serving.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.