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Risotto Cakes

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Ingredients

Adjust Servings:
1 tablespoon butter
1 tablespoon olive oil
1 leek, sliced
2 cloves garlic, minced
1 1/4 cups arborio rice
1/2 cup white wine (optional, can just replace with stock or water)
2 1/2 cups chicken stock
2 cups baby spinach leaves
2 zucchini, halved lengthways and sliced
1 cup basil
2 eggs, lightly beaten
180 g mozzarella cheese, cut into cubes

Nutritional information

378
Calories
127 g
Calories From Fat
14.2 g
Total Fat
6.4 g
Saturated Fat
102.3 mg
Cholesterol
387.4 mg
Sodium
43.1 g
Carbs
2.7 g
Dietary Fiber
4 g
Sugars
15.6 g
Protein
311g
Serving Size

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Risotto Cakes

Features:
    Cuisine:

    I can't believe I never rated this recipe before! It's a staple at my house. These are so delicious and subtle and they are an awesome lunch box/picnic item. I tried another recipe that was fried instead of baked and it just couldn't compare.

    • 200 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Risotto cakes, These are fantastic for picnics, lunches, snacks or anything!, I can’t believe I never rated this recipe before! It’s a staple at my house These are so delicious and subtle and they are an awesome lunch box/picnic item I tried another recipe that was fried instead of baked and it just couldn’t compare , These are fantastic for picnics, lunches, snacks or anything!


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    Steps

    1
    Done

    Heat Butter and Oil Over Medium-Low Heat.

    2
    Done

    Add the Leek and Garlic and Cook Until Soft.

    3
    Done

    Add the Rice and Cook, Stirring, For 1 Minute.

    4
    Done

    Increase Heat to High.

    5
    Done

    Add the Wine and Cook 2-3 Minutes.

    6
    Done

    Add Stock, Bring to the Boil.

    7
    Done

    Reduce Heat to Low.

    8
    Done

    Cover and Cook For 20 Minutes or Until Stock Is Absorbed.

    9
    Done

    Add the Spinach, Zucchini and Basil.

    10
    Done

    Stir to Combine and Set Mixture Aside to Cool Completely (preferably in the Fridge).

    11
    Done

    Once Cool Stir Through Eggs and Season With Salt and Pepper.

    12
    Done

    Preheat Oven to 220 Degree C.

    13
    Done

    Grease a 6 X 3/4 Cup Texas Muffin Pan.

    14
    Done

    Half Fill the Holes With the Mixture and Place a Cube of Cheese on Each.

    15
    Done

    Then Cover With More Rice Mixture.

    Avatar Of Owen Jenkins

    Owen Jenkins

    Breakfast boss crafting hearty and satisfying morning meals with creative flair.

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