Pumpkin Risotto Cakes

Pumpkin Risotto Cakes Recipe
Becky Luigart-Stayner
Since the risotto needs to chill overnight, these come together quickly. Add mixed greens topped with roasted red bell pepper wedges and crumbled feta for a light supper.

Yield:

6 appetizer servings (serving size: 3 cakes)

Recipe from

Cooking Light

Nutritional Information

Calories 195
Caloriesfromfat 24 %
Fat 5.1 g
Satfat 0.9 g
Monofat 3.1 g
Polyfat 0.4 g
Protein 5.1 g
Carbohydrate 30.8 g
Fiber 3.1 g
Cholesterol 2 mg
Iron 1.3 mg
Sodium 242 mg
Calcium 77 mg

Ingredients

1 tablespoon olive oil, divided
Basil sprigs (optional)

Preparation

Divide Brown Rice Risotto with Pumpkin into 18 equal portions, shaping each into a 1/2-inch-thick patty. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 9 patties; cook 3 minutes. Carefully turn patties; cook 3 minutes on each side or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil and patties. Garnish with basil, if desired.

Note:

Judy Lockhart,

Cooking Light

December 2005
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