in the interest of using leftover open ingredients so i don’t waste any good food, i found two risotto cake recipes. they both looked good so i decided to try them both!
using greek yogurt, scallions, monterry cheese and arborio rice that i still had, this risotto cake is thick and creamy from the yogurt and cheese but has a hint of a lighter flavor from the scallions. panko coats the outside of the risotto and it packs some serious crunch!
give this recipe a try – i think you will like it too!
- 1 cup uncooked Arborio rice
- 1/2 cup nonfat Greek yogurt
- 2 extra-large egg whites
- 3 tablespoons minced fresh chives or scallions
- 1-1/2 cups grated parmesan or monterry jack cheese (5 ounces)
- 1/2 teaspoon ground black pepper
- 3/4 cup wheat breadcrumbs or panko
- extra virgin olive oil
Bring a large (4-quart) pot of water to a boil over medium-low heat and add the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
Meanwhile, whisk together the yogurt, egg whites, chives/scallions, cheese and pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
When ready to cook, preheat the oven to 250 degrees F.
Spread the panko in a shallow dish. Form balls of the rice mixture using a standard (2-1/4 inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place on a sheet pan lined with parchment paper. Bake in the oven for 30 minutes.
Arrange on a serving platter and serve hot.
original recipe from Barefoot Contessa: Chive Risotto Cakes