Directions:
- Melt 2 tablespoons butter, margarine or oil in nonstick saucepan, until hot.
- Saute onion until tender, about 3-5 minutes.
- Saute garlic for 30 seconds and then add rice and saute for another minute or 2.
- Add wine and cook for another 3 minutes.
- Add 1 cup of broth.
- Simmer, stirring all the time until stock is gone.
- Continue to simmer and add another cupful of broth repeating the process.
- After adding last cupful, cook until rice is soft and sticky with a little crunch.
- Add cheese.
- Pour onto prepared cookie pan or tray and cool.
- After risotto is cooled use a 2 cookie cutter, to cut into cakes.
- To serve, heat 1/2 tablespoon butter or margarine with 1/2 tablespoon oil, in skillet.
- Cook cakes in skillet on both sides until brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 940.08 Kcal (3936 kJ) | ||
| Calories from fat | 75.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.44g | 13% | |
|---|---|---|---|
| Cholesterol | 22.4mg | 7% | |
| Sodium | 31078.17mg | 1295% | |
| Potassium | 40.28mg | 1% | |
| Total Carbs | 170.44g | 57% | |
| Sugars | 0.87g | 3% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 5.34g | 11% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.2mg | 6% | |
| Calcium | 77.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 329.53 Kcal (1380 kJ) | ||
| Calories from fat | 26.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 13% | |
|---|---|---|---|
| Cholesterol | 7.85mg | 7% | |
| Sodium | 10893.78mg | 1295% | |
| Potassium | 14.12mg | 1% | |
| Total Carbs | 59.74g | 57% | |
| Sugars | 0.3g | 3% | |
| Dietary Fiber | 0.27g | 3% | |
| Protein | 1.87g | 11% | |
| Vitamin C | 0.5mg | 2% | |
| Vitamin A | 0.1mg | 6% | |
| Calcium | 27.3mg | 8% | |
* 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.
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