Arborio Rice, Parmesan, and Green Pea Pancakes

Ingredients

• 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)

Preparation

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.