Mushroom and Spinach Risotto Cakes


Photo: flickr user avlxyz

Tags:

rice

Yield:

4.0 servings

Added:

December 4, 2009

Creator:

Anonymous

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Ingredients

1 cup uncooked risotto
handful sliced mushroom
spinach
cup sliced red onion
1 tablespoon minced garlic
cup chopped shallot
cup chopped green onion
3 tablespoons olive oil
cup parmesan cheese
1 1/2 cups chicken, broth
cup ten percent cream

Preparation

1
Saute shallots, green and red onion, mushrooms, garlic in olive oil.
2
Add broth, bring to a boil, add risotto, and simmer.
3
Continue to stir, cook until al dente.
4
Add parmesan cheese and cream.
5
Let cool.
6
With a 1" by 21/2" cookie cutter, make cakes out of cooked risotto.
7
Grill cakes 4-5 minutes, or until edges are crispy.

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