Mozzarella Risotto Cakes with Marinara Sauce
These risotto cakes, topped with marinara sauce, make a wonderful vegetarian entrée that is simply delicious.
1 (5.5-ounce) package BUITONI Risotto with Rosemary & Potatoes, cooked and cooled
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons freshly grated Romano cheese
2 tablespoons chopped chives
1/4 teaspoon ground black pepper
1/2 cup plain dry bread crumbs
1/4 cup olive oil - divided use
1(15-ounce) container BUITONI® Marinara Sauce, warmed
- 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.
- 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.
Makes 12 risotto cakes.
Nutritional Information Per Serving (1/12 of recipe): Calories: 150 Calories from Fat: 70 Total Fat: 8 g Saturated Fat: 2 g Cholesterol: 5 mg Sodium: 450 mg Carbohydrates: 16 g Dietary Fiber: 1 g Sugars: 3 g Protein: 4 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.