Mushroom and Spinach Risotto Cakes
By: Anonymous
Published: Friday, December 4, 2009 - 3:05am

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.