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Risotto-Vegetable Cakes Recipe

Risotto-Vegetable Cakes Recipe

4 servings



1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano leaves

1 cup arborio rice

3 cups reduced-sodium vegetable broth

1/4 cup each: shredded reduced-fat cheddar cheese, grated fat-free parmesan cheese

Salt and pepper, to taste

1/2 cup each: chopped zucchini, carrots, red bell pepper, celery

1 egg, lightly beaten

2/3 cup Italian-seasoned dry bread crumbs

8 beefsteak tomatoes, thickly sliced


Saute onion, garlic and oregano in lightly greased large saucepan until tender, about 3 minutes. Add rice, stir over medium heat 2 to 3 minutes.


Heat broth to simmering in medium saucepan, reduce heat to low to keep broth warm. Add broth to rice mixture, 1/2 cup at a time, stirring over medium heat until broth is absorbed before adding next 1/2 cup. Continue process until rice is al dente and mixture is creamy, 20 to 25 minutes, remove from heat and stir in cheeses. Season to taste with salt and pepper, cool.


Saute vegetables in lightly greased large skillet until tender, 5 to 8 minutes. Stir into rice mixture, stir in egg and bread crumbs. Form mixture into 8 patties, about 3/4 inch thick. Broil 6 inches from heat source, until browned, 2 to 4 minutes each side. Top each patty with tomato slice and sprinkle lightly with salt and pepper, broil until tomatoes are browned, 2 to 3 minutes.

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