Risotto Cakes with Pine Nuts

Name: Risotto Cakes with Pine Nuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 296 milliliters Arborio rice or other short-grain rice; 0 teaspoons black pepper; 822 grams fat-free, less-sodium chicken broth; 2 Tbsps chopped fresh flat-leaf parsley; 473 milliliters sliced mushrooms; 2 Tbsps olive oil, divided; 355 milliliters chopped onion; 2 Tbsps pine nuts, toasted; 1 teaspoons salt; 296 milliliters water; 79 milliliters white cornmeal

Risotto Cakes with Pine Nuts might be just the side dish you are searching for. This recipe serves 8. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 208 calories, 5g of protein, and 6g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. Head to the store and pick up olive oil, flat-leaf parsley, mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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

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Broth

Water

Equipment you will use

Sauce Pan

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

Equipment you will use

Frying Pan

Add the mushrooms and chopped onion, and saut for 5 minutes.

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Mushrooms

Onion

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.

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Broth

Rice

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).

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Broth

Remove the rice mixture from heat, and stir in the parsley, pine nuts, salt, and pepper.

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Pine Nuts

Parsley

Pepper

Rice

Salt

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.

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Cornmeal

Spread

Rice

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Baking Sheet

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.

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Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cooking Oil

Equipment

Sauce Pan

Frying Pan

Baking Sheet

Ingredients

Servings:

296milliliters

Arborio rice or other short-grain rice 0teaspoons

black pepper 822grams

fat-free, less-sodium chicken broth 2Tbsps

chopped fresh flat-leaf parsley 473milliliters

sliced mushrooms 2Tbsps

olive oil, divided 355milliliters

chopped onion 2Tbsps

pine nuts, toasted 1teaspoons

salt 296milliliters

water 79milliliters

white cornmeal

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Casaloste Chianti Classico Riserva. It has 4.4 out of 5 stars and a bottle costs about 28 dollars.