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Pumpkin Risotto Cakes

Becky Luigart-Stayner
Yield 6 appetizer servings (serving size: 3 cakes)
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.

Ingredients

Nutrition 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

How to Make It

  1. 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.