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Cheese and Artichoke Risotto Pancakes Recipe

Cheese and Artichoke Risotto Pancakes Recipe

4 servings



1/2 cup chopped onion

1 cup arborio rice

2 1/2 cups reduced-sodium vegetable broth

1/2 cup dry white wine

3/4 cup shredded Parmesan cheese

1/4 - 1/2 cup crumbled blue cheese

2 eggs, lightly beaten

6 canned artichoke hearts, coarsely chopped

1/4 cup coarsely chopped roasted red pepper

Salt and pepper, to taste

Chopped parsley, as garnish


Saute onion in lightly greased large saucepan 2 minutes, add rice and stir over medium heat 2 to 3 minutes. Add vegetable broth and wine, heat to boiling. Reduce heat and simmer, covered, until rice is tender and liquid absorbed, 20 to 25 minutes, stirring occasionally. Remove from heat and let stand 5 minutes, stir in cheeses, eggs, artichoke hears, and red pepper. Season to taste with salt and pepper.


Heat two lightly greased 10-inch skillets over medium heat until hot. Spoon half the risotto mixture into each skillet, shaping into large pancakes. Cook over medium heat until lightly browned on the bottoms, 5 to 8 minutes. Invert pancakes onto plates, slide back into skillets and cook until lightly browned on the bottoms, 5 to 8 minutes. Cut pancakes in half, slide onto serving plates and sprinkle with parsley.

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