Risotto Cakes
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.
Source: EatingWell Magazine, January/February 2011
Gallery
Ingredients
Directions
Tips
To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
Nutrition Facts
Serving Size: 2 risotto cakes
Per Serving:
303 calories; protein 11.5g; carbohydrates 39.9g; dietary fiber 2.7g; sugars 1.6g; fat 9g; saturated fat 2.5g; cholesterol 52.3mg; vitamin a iu 327.3IU; vitamin c 2mg; folate 15.8mcg; calcium 116.5mg; iron 1.6mg; magnesium 12.7mg; potassium 199.9mg; sodium 515mg.
Exchanges:
2 1/2 starch, 1 fat