Risotto Cakes With Pine Nuts Recipe

Name: Risotto Cakes With Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups water; 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth; Cooking spray; 2 cups sliced mushrooms; 1 1/2 cups chopped onion; 1 1/4 cups Arborio rice or other short-grain rice; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons pine nuts, toasted; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/3 cup white cornmeal; 2 tablespoons olive oil, divided

Servings: persons

1 1/4 cups water
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
Cooking spray
2 cups sliced mushrooms
1 1/2 cups chopped onion
1 1/4 cups Arborio rice or other short-grain rice
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons pine nuts, toasted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup white cornmeal
2 tablespoons olive oil, divided

1
Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the mushrooms and chopped onion, and saute for 5 minutes. Add the rice, and cook for 1 minute, stirring constantly. Stir in 1/2 cup broth mixture, and cook until the liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove the rice mixture from heat, and stir in the parsley, pine nuts, salt, and pepper.
3
Spread the rice mixture onto a baking sheet, and chill for 20 minutes. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in cornmeal.
4
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 4 patties, and cook for 4 minutes. Carefully turn patties over; cook for 4 minutes or until thoroughly heated. Repeat the procedure with 1 tablespoon oil and 4 patties.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups water, 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth, Cooking spray, 2 cups sliced mushrooms, and more.

Yes, Risotto Cakes With Pine Nuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Risotto Cakes With Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions