regina:risotto cakes with cashews

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Risotto Cakes With Cashews

 

Recipe By :Regina Campbell

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers Season 5

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups vegetable broth

3/4 cup Arborio rice -- cooked until done

2/3 cup grated Grana Pedano cheese or Parmesan Cheese

1/2 teaspoon salt

3 green onions -- finely sliced

half way up the green portion

1 tablespoon butter

1/4 cup cashews -- finely chopped

1/2 tablespoon butter

 

Bring the broth to a boil and add the rice, stirring often, cook until the rice

is done.

 

Add the cheese and salt, stir and set aside.

 

Saute the green onions for about 2-3 minutes in 1 Tb. of butter over medium heat

until tender.

 

Add the rice mixture and cashews to the pan and stir well.

 

In a saute pan over medium-high heat, melt the 1/2 Tb. butter and coat the

bottom of the pan evenly.

 

With clean hands, form patties of about 2 Tb. of the mixture. Place in the saute

pan and cook until golden on both sides.

 

Serve immediately. Can be served with paper thin slices of apple and mint

leaves.

 

Source:

" Regina's Vegetarian Kitchen 501 "

S(VegRecipes):

" Hanneman (kitpath) on 05-Sep-2001 "

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Per Serving (excluding unknown items): 355 Calories; 14g Fat (35.9% calories

from fat); 13g Protein; 44g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol;

1381mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 3562 0 0 2130706543 0 0 0

 

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