Pumpkin Risotto Cakes

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

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Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 24%
  • Fat: 5.1g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.1g
  • Carbohydrate: 30.8g
  • Fiber: 3.1g
  • Cholesterol: 2mg
  • Iron: 1.3mg
  • Sodium: 242mg
  • Calcium: 77mg

Ingredients

Preparation

  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.
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