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.

Judy Lockhart
Recipe by Cooking Light December 2005

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
6 appetizer servings (serving size: 3 cakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

195 calories; calories from fat 24%; fat 5.1g; saturated fat 0.9g; mono fat 3.1g; poly fat 0.4g; protein 5.1g; carbohydrates 30.8g; fiber 3.1g; cholesterol 2mg; iron 1.3mg; sodium 242mg; calcium 77mg.
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