Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"The one way to get thin is to re-establish a purpose in life."
-Cyril Connolly, Essayist

The refrigerator light goes on...

Rice dishes are one place where an ingredient like Parmigiano won't be enough to add saltiness and you will have to add salt. Always measure your salt. If dishes are not salty enough for you, measure the amount that is to your taste and cut back a little with each recipe that you use.


Risotto Cakes

Servings: 8 | Serving size: 2 risotto cakes

Cooking Time: 90 Minutes

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 (minced)
2 cloves garlic (minced)
2 cups arborio rice
1/2 cup white wine
4 cups water
1/2 tsp salt
2 ounces Parmigiano-Reggiano (grated)

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

Amount Per Serving

Calories 229 Calories from Fat 23
% Daily Value
Total Fat 3g 4%
    Saturated Fat 1g 7%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 5mg 2%
Sodium 261mg 11%
Total Carbohydrates 41g 14%
    Dietary Fiber 2g 6%
    Sugars 1g
Protein 6g
Vitamin A 1% Vitamin C 1%
Calcium 9% Iron 12%
Vitamin K 1 mcg Potassium 72 mg
Magnesium 17 mg