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Title:   Risotto Patties over Greens

Nutrition facts

Serving Size 1 patty
Amount per serving
Calories 171 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 2g 3%
  Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 394mg 16%
Total Carbohydrates 32g 11%
  Dietary Fiber 3g
Protein 5g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.


Serves 6
These are equally delicious made with leftover risotto.
3 1/2cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
1small onionfinely chopped
1cup Arborio rice
4scallionsthinly sliced crosswise
1cup fresh or frozen peas
1/2cup coarsely chopped fresh dillplus 6 sprigs for garnish
1/2teaspoon freshly ground black pepper
1tablespoon white-wine vinegar
1tablespoon freshly squeezed lemon juice
1tablespoon olive oil
1/4teaspoon salt
1tablespoon finely chopped mint leaves
6ounces mixed baby greens
Olive-oil cooking spray
 1.   Place stock in a medium saucepan, and bring to a boil. Reduce heat; let simmer. Line a baking sheet with parchment; set aside.
 2.   Coat a large straight-sided sauté pan with cooking spray; place over medium heat. Add onion, and sauté until translucent, about 5 minutes. Add rice, and sauté, stirring, until the edges of the grains are translucent, about 1 minute. Add scallions, and cook, stirring, until bright green, about 1 minute.
 3.   Raise heat to medium high; add 1/2 cup simmering stock to rice, and cook, stirring constantly, until nearly all of the liquid has been absorbed. Continue adding liquid, 1/2 cup at a time, and cook, stirring constantly, allowing each addition to be absorbed before adding the next. With the last addition of stock, add peas; continue cooking until rice is creamy but grains are still firm in the centers, about 4 minutes. Remove from heat. Stir in dill and 1/4 teaspoon pepper.
 4.   Transfer risotto to a bowl, and let cool 30 minutes, stirring occasionally. Form into six patties, each 3 inches in diameter. Place patties on a prepared baking sheet, and cover with plastic wrap. Refrigerate 30 minutes.
 5.   Heat a nonstick skillet over medium-high heat. Add patties, and cook until browned, about 5 minutes. Turn patties, and cook until brown and hot, about 5 minutes more.
 6.   Combine vinegar, lemon juice, olive oil, salt, remaining 1/4 teaspoon pepper, and mint in a medium bowl; whisk to combine. Add greens; toss. Divide greens among six plates; top with rice patties. Garnish with dill; serve.
  Per serving: 171 calories, 2 g fat, 0 mg cholesterol, 32 g carbohydrate, 394 mg sodium, 5 g protein, 3 g dietary fiber.

WW Points: 3
Cal: 171 ; Fat: 2 ; Fiber: 3

last edit by blozzom, 9/27/2006 10:39:02 AM

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Meals, Entrees, and Sidedishes   RECIPES  

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