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Mozzarella Risotto Cakes with Marinara Sauce

Mozzarella Risotto Cakes with Marinara Sauce
Makes:
12 risotto cakes
Prep Time:
20
minutes
Total Time:
25
minutes
Low CalorieVegetarian
based on
1 reviews
These risotto cakes stuffed with mozzarella make for a tasty and delicious dish!

In this recipe:



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Ingredients:

  • 1 package (5.5 ounces) risotto with rosemary & potatoes, cooked and cooled
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • 2 tablespoons chopped chives
  • 1/4 teaspoon ground black pepper
  • 1/2 cup plain dry bread crumbs
  • 1/4 cup extra virgin olive oil, divided
  • 1 container BUITONI Refrigerated Marinara Sauce (15 oz.), warmed

Directions:

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

HEAT 2 tablespoons oil in large, nonstick skillet over medium-high heat. Add 6 risotto cakes; cook on each side for about 30 to 60 seconds or until golden brown. Drain on paper towels. Repeat with remaining 2 tablespoons oil and risotto cakes. Serve with marinara sauce.


Reviews:

Review This Recipe
  •  Star(s)

    Delicious!

    debbie from lincroft, nj

    This sounds easy and delicious. Has everything in it I enjoy. A real comfort food.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 150
  • Calories from Fat: 70
  • Total Fat: 8g (12% of DV)
  • Saturated Fat: 2g (9% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 450mg (19% of DV)
  • Carbohydrates: 16g (5% of DV)
  • Dietary Fiber: 1g (3% of DV)
  • Sugars: 3g
  • Protein: 4g
  • Vitamin A: 4% of DV
  • Vitamin C: 2% of DV
  • Calcium: 10% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Mozzarella Risotto Cakes with Marinara Sauce

Ingredients

  • 1 package (5.5 ounces) risotto with rosemary & potatoes, cooked and cooled
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • 2 tablespoons chopped chives
  • 1/4 teaspoon ground black pepper
  • 1/2 cup plain dry bread crumbs
  • 1/4 cup extra virgin olive oil, divided
  • 1 container BUITONI Refrigerated Marinara Sauce (15 oz.), warmed

 

Directions

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

HEAT 2 tablespoons oil in large, nonstick skillet over medium-high heat. Add 6 risotto cakes; cook on each side for about 30 to 60 seconds or until golden brown. Drain on paper towels. Repeat with remaining 2 tablespoons oil and risotto cakes. Serve with marinara sauce.

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