Risotto Cakes

Servings = 8 | Serving size =2 risotto cakes

This recipe can be multiplied by 2.

The rice will keep overnight before being cooked into rice cakes. The risotto cakes, once cooked, do not keep well.

1 tsp	extra virgin olive oil
1/2 cup	white onion
2 cloves	garlic
2 cups	arborio rice
1/2 cup	white wine
4 cups	water
1/2 tsp	salt
2 ounces	Parmigiano-Reggiano

Heat the oil in a medium stock pot over medium heat. Add the garlic and cook very slowly until translucent (about 5 minutes). Do not allow it to brown or it will turn bitter.

Add the minced onion and increase the heat to medium-high. Cook until the onions are translucent (about 5 minutes). Do not allow the onions to brown.

Add the risotto to the pot and cook while stirring continuously for 2 minutes.

Add the white wine and cook stirring continuously for about a minute. Add enough water to cover the risotto. Stir.

Reduce the heat to medium and cook stirring about every 2 minutes so as to not allow the rice to stick. Add more water in 1/2 cup batches as needed. This will take about 20 – 25 minutes until the risotto is tender. The rice should be soft but not mushy.

Remove from heat and stir in the salt and parmesan. Chill.

Preheat the oven to 400°F.

Remove the risotto from the refrigerator and form into small cakes. These should be about 1/3 cup each.

Place each cake on a non-stick cookie sheet spaced evenly with about 1/2 inch separating them. Place the cookie sheet in the oven. Reduce the heat to 350°F and cook, turning once, until golden brown (about 15 minutes).

Nutrition Facts

Serving size: 2 cakes | Servings 8

Calories 229 | Calories from Fat 23

Amount Per Serving (% Daily Value)

Total Fat 3g (4%) | Saturated Fat 1g (7%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 5 mg (2 %) | Sodium 261 mg (11 %)

Total Carbohydrates 41g (14%) | Sugars 1g

Dietary Fiber 2g (6%) | Protein 6g

Vitamin A 1% | Vitamin C 1 % | Calcium 9% | Iron 12%

Vitamin K 1 mcg  | Potassium  72 mg | Magnesium  17 mg