Pumpkin Risotto Cakes

Since the risotto needs to chill overnight, these come together quickly. Add mixed greens topped with roasted red bell pepper wedges and crumbled feta for a light supper.

Yield: 6 appetizer servings (serving size: 3 cakes)

Ingredients

• Brown Rice Risotto with Pumpkin, chilled
• 1  tablespoon  olive oil, divided
• Basil sprigs (optional)

Preparation

Divide Brown Rice Risotto with Pumpkin into 18 equal portions, shaping each into a 1/2-inch-thick patty. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 9 patties; cook 3 minutes. Carefully turn patties; cook 3 minutes on each side or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil and patties. Garnish with basil, if desired.

Nutritional Information

Calories:

195 (24% from fat)

Fat:

5.1g (sat 0.9g,mono 3.1g,poly 0.4g)

Protein:

5.1g

Carbohydrate:

30.8g

Fiber:

3.1g

Cholesterol:

2mg

Iron:

1.3mg

Sodium:

242mg

Calcium:

77mg