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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (62g) Recipe makes 6 servings |
||
| Calories 80 | ||
| Calories from Fat 22 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.5g | 3% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 130mg | 5% | |
| Potassium 82mg | 2% | |
| Total Carbohydrate 10.2g | 3% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.6g | ||
| Protein 4.2g | 8% | |
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Ingredients
- 1 cup prepared risotto rice
- 1/2 cup chopped baby spinach
- 1 tomato or red pepper, diced (I've often used chargrilled red pepper)
- salt, to taste
- fresh ground black pepper, to taste
- 1/2 teaspoon dried oregano
- 1/2 cup parmesan cheese, grated
Directions
1
Combine risotto, spinach, tomato (or red pepper) and seasonings in a bowl and mix well until combined.2
Lightly grease a mini-muffin pan or spray it with oil, spoon the mixture into the recesses until the tops are rounded, and sprinkle the risotto cakes with parmesan.3
Bake in a moderate oven (180ºC) for 15 to 20 minutes or until the risotto cakes are firm and golden. If serving warm, allow the risotto cakes to rest in the pan for 5 minutes before removing them from the pan.4
Serving Suggestions: Serve at room temperature with a salad. Or warm with grilled or BBQd meats, or as part of a vegetarian meal. If you want to serve them with a sauce, I recommend ~*Pamela*~in Winnipeg’s Mushroom Sauce for Meatballs #121093.
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- Course > Lunch/Snacks > Snacks
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Occasion > To Go... > Picnic
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- Dietary > Vegetarian
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: little_wing
On May 17, 2008
These were great even before topping with cheese and baking. I can't wait to try again and play around with the veggie combinations. Next time I think I will use my ramekins for a nice presentation when serving. Thanks for sharing!
From: NcMysteryShopper
On Jan 23, 2006
Great little side dish! I used a tomato and I think next time I will try it with red bell pepper and add some onions. I will also use much less oregano. Thanks Mordreth for posting this great recipe!
From: Misa
On Jan 26, 2008
These little gems were wonderful out of the oven. Only change I made was I used Italian seasonings, since I was out of dried oregano. Definitely a keeper, and one I'll be using again soon. 
(In case anyone needed a quick conversion to Fahrenheit, 180 C is approximately 350 F)
From: KITTENCAL
On Apr 22, 2006
These are excellent, I used a red bell pepper and added in some green onion and also increased the oregano. Thanks bluemoon!...Kitten
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