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  • 12servings
  • 5minutes
  • 150calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (5 1/2-ounce) package BUITONI Risotto with Rosemary & Potatoes, cooked and cooled

  2. 1 cup (4 ounces) shredded mozzerella cheese

  3. 2 tablespoons freshly grated Romano cheese

  4. 2 tablespoons chopped chives

  5. 1/4 teaspoon ground black pepper

  6. 1/2 cup plain dry bread crumbs

  7. 1/4 cup olive oil - divided use

  8. 1(15-ounce) container BUITONI Marinara Sauce, warmed

Instructions Jump to Ingredients ↑

  1. Combine risotto, mozzarella cheese, Romano cheese, chives and pepper in large bowl. Press mixture firmly into twelve 2-inch-round patties; coat with bread crumbs.

  2. Heat 2 tablespoons olive oil in large, nonstick skillet over medium-high heat. Add six risotto cakes; cook on each side for about 30 to 60 seconds or until golden brown. Drain on paper towels. Repeat with remaining oil and risotto cakes. Serve with marinara sauce.

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