ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Risotto Cakes with Pine Nuts

Yield 8 servings (serving size: 1 risotto cake)
Creamy risotto inside a crisp coating makes a great side dish to accompany duck or chicken. Cook the risotto a bit longer than usual, and make sure the last batch of broth is fully absorbed so the patties will be easy to shape.


  • 1 1/4 cups water
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • Cooking spray
  • 2 cups sliced mushrooms
  • 1 1/2 cups chopped onion
  • 1 1/4 cups Arborio rice or other short-grain rice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons pine nuts, toasted
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup white cornmeal
  • 2 tablespoons olive oil, divided

Nutrition Information

  • calories 229
  • caloriesfromfat 22 %
  • fat 5.6 g
  • satfat 1.1 g
  • monofat 2.9 g
  • polyfat 0.8 g
  • protein 6.2 g
  • carbohydrate 37.2 g
  • fiber 1.9 g
  • cholesterol 2 mg
  • iron 1 mg
  • sodium 214 mg
  • calcium 32 mg

How to Make It

  1. Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the mushrooms and chopped onion, and sauté for 5 minutes. Add the rice, and cook for 1 minute, stirring constantly. Stir in 1/2 cup broth mixture, and cook until the liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove the rice mixture from heat, and stir in the parsley, pine nuts, salt, and pepper.

  3. Spread the rice mixture onto a baking sheet, and chill for 20 minutes. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in cornmeal.

  4. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 4 patties, and cook for 4 minutes. Carefully turn patties over; cook for 4 minutes or until thoroughly heated. Repeat the procedure with 1 tablespoon oil and 4 patties.