Risotto cakes Recipe

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Risotto cakes
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Ingredients:

Directions:

  1. Heat butter and oil over medium-low heat.
  2. Add the leek and garlic and cook until soft.
  3. Add the rice and cook, stirring, for 1 minute.
  4. Increase heat to high.
  5. Add the wine and cook 2-3 minutes.
  6. Add stock, bring to the boil.
  7. Reduce heat to low.
  8. Cover and cook for 20 minutes or until stock is absorbed.
  9. Add the spinach, zucchini and basil.
  10. Stir to combine and set mixture aside to cool completely (preferably in the fridge).
  11. Once cool stir through eggs and season with salt and pepper.
  12. Preheat oven to 220 degree C.
  13. Grease a 6 x 3/4 cup Texas muffin pan.
  14. Half fill the holes with the mixture and place a cube of cheese on each.
  15. Then cover with more rice mixture.
  16. Bake for 30 minutes.
  17. Serve with a salad.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 340.47 Kcal (1425 kJ)
Calories from fat 65.34 Kcal
% Daily Value*
Total Fat 7.26g 11%
Cholesterol 68.05mg 23%
Sodium 415.54mg 17%
Potassium 286.65mg 6%
Total Carbs 42.98g 14%
Sugars 3.1g 12%
Dietary Fiber 1.73g 7%
Protein 18.87g 38%
Vitamin C 6.9mg 11%
Iron 1.1mg 6%
Calcium 330.2mg 33%
Amount Per 100 g
Calories 135.25 Kcal (566 kJ)
Calories from fat 25.95 Kcal
% Daily Value*
Total Fat 2.88g 11%
Cholesterol 27.03mg 23%
Sodium 165.07mg 17%
Potassium 113.87mg 6%
Total Carbs 17.07g 14%
Sugars 1.23g 12%
Dietary Fiber 0.69g 7%
Protein 7.49g 38%
Vitamin C 2.7mg 11%
Iron 0.4mg 6%
Calcium 131.1mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.1
    Points
  • 8
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

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