Mushroom and Spinach Risotto Cakes

Photo: flickr user avlxyz

Ingredients

1 cup uncooked risotto

handful sliced mushroom

cup sliced red onion

1 tablespoon minced garlic

cup chopped shallot

cup chopped green onion

3 tablespoons olive oil

1 1/2 cups chicken, broth

cup ten percent cream

Saute shallots, green and red onion, mushrooms, garlic in olive oil.

Add broth, bring to a boil, add risotto, and simmer.

Continue to stir, cook until al dente.

Add parmesan cheese and cream.

Let cool.

With a 1" by 21/2" cookie cutter, make cakes out of cooked risotto.

Grill cakes 4-5 minutes, or until edges are crispy.

4.0 servings

Friday, December 4, 2009 - 3:05am

Anonymous