Monday, December 1, 2014

Risotto-Vegetable Cakes

Source: 1,001 Low-Fat Vegetarian Recipes
Makes about 8 cakes (4 servings)

oil for frying
3/4 cup chopped onion
2 cloves garlic, minced
1 tsp oregano
1 cup arborio rice
3 cups vegetable broth
1/2 cup shredded cheddar
1/4 cup shredded Parmesan (plus extra to top)
1/2 cup finely chopped zucchini
1/2 cup finely chopped carrots
1 cup chopped bell pepper
1 egg, lightly beaten
2/3 cup seasoned bread crumbs
8 large tomato slices
salt & pepper to taste

1. Heat oil in saucepan; saute onion, garlic, & oregano about 3 minutes. Add rice & cook 3 minutes more, stirring frequently.
2. Heat broth to simmering in separate saucepan; reduce heat to low to keep broth warm. Add broth to rice mixture 1/2 cup at a time, stirring over medium heat until broth is absorbed before adding next 1/2 cup. Continue until rice is cooked & mixture is creamy (20-25 mintes). Stir in cheeses; cool to room temperature.
3. Turn broiler to low. Saute zucchini, carrots, & bell pepper in oiled skillet until tender, 5-8 minutes. Stir into rice mixture; stir in egg & bread crumbs. Form mixture into 8 patties & broil about 5 minutes per side. Top each patty with tomato slice & sprinkle lightly with Parmesan, salt & pepper. Broil until browned, 2-3 minutes.

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