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20 minute dinner recipes

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Risotto Cakes

http://www.eatingwell.com/recipes/risotto_cakes.html

From EatingWell:  January/February 2011

Turn leftover risotto into crispy risotto cakes with this easy recipe. Serve with marinara sauce and a big salad for a fast dinner or with poached eggs on top for brunch.

4 servings, 2 risotto cakes | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Beat egg in a large bowl; stir in risotto and 1/2 cup breadcrumbs. Place the remaining 1/2 cup breadcrumbs in a shallow dish. Form the risotto mixture into eight 21/2-inch cakes (using about 1/4 cup for each cake) and dredge in the breadcrumbs.
  2. Coat a large nonstick skillet with cooking spray, add 1 teaspoon oil and heat over medium heat. Add the cakes and cook until browned on the first side, 2 to 4 minutes. Turn the cakes over, add the remaining 1 teaspoon oil to the pan and swirl the pan to coat the undersides of the cakes. Cook, reducing the heat if necessary, until browned on the second side, 2 to 4 minutes more.

Nutrition

Per serving (with Basic Risotto) : 303 Calories; 9 g Fat; 3 g Sat; 5 g Mono; 59 mg Cholesterol; 40 g Carbohydrates; 11 g Protein; 3 g Fiber; 515 mg Sodium; 199 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 fat

Tips & Notes