Arborio Rice, Parmesan, and Green Pea Pancakes

On the side, serve roasted red peppers with olive oil and chopped fresh thyme.

Yield: 4 servings (serving size: 2 pancakes)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 31%
  • Fat: 7.8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 11.7g
  • Carbohydrate: 26.4g
  • Fiber: 2.7g
  • Cholesterol: 115mg
  • Iron: 1.4mg
  • Sodium: 677mg
  • Calcium: 142mg


  • Cooking spray
  • 1/2 cup finely chopped onion
  • 1 cup uncooked Arborio rice or other short-grain rice
  • 2 3/4 cups water
  • 3/4 teaspoon salt
  • 1 cup fresh or frozen green peas
  • 1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
  • 2 large egg whites
  • 1 large egg
  • 2 teaspoons canola oil
  • Thinly shaved Parmigiano-Reggiano cheese (optional)


  1. Heat a large saucepan over medium heat. Coat pan with cooking spray. Add onion; cook for 5 minutes or until tender, stirring occasionally. Add rice; cook for 1 minute, stirring constantly. Add water and salt; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Stir in peas and grated cheese; cook 2 minutes, stirring constantly. Cover, remove from heat, and let stand 15 minutes.
  2. Combine egg whites and egg in a large bowl. Add rice mixture, stirring until blended.
  3. Heat oil in a nonstick griddle or large nonstick skillet over medium heat. Spoon 1/2 cup rice mixture per pancake onto hot pan, spreading each to a 4-inch diameter. Cook 6 minutes on each side or until the bottoms are browned. Garnish with shaved cheese, if desired.
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