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
More From Cooking Light
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
- Brown Rice Risotto with Pumpkin, chilled
- 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.
Pumpkin Risotto Cakes Recipe at a Glance
- COURSE: Appetizers
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Low Saturated Fat, Gluten-Free
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
More Recipes for Appetizers
-
Best Carrot Cake
Southern Living -
Classic Beef Pot Roast
Cooking Light -
Classic Baked Macaroni and Cheese
Southern Living
advertisement
What's for Dinner Tonight?
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy