Mushroom and Thyme Risotto Cakes with Roasted Tomato and Arugula Salad Recipe

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Mushroom and Thyme Risotto Cakes with Roasted Tomato and Arugula Salad
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Ingredients
14
Count
Nutrition
768
Calories
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Ingredients:

Directions:

  1. In large heavy sauté pan over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add 1/2 of garlic and sauté until softened, about 2 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and sauté until mushrooms begin to give off liquid, about 5 minutes. Transfer to colander and let drain until ready to use.
  2. In medium saucepan over low heat, bring stock to simmer. Cover and keep simmering.
  3. In large heavy pot over moderate heat, heat 1/4 cup oil until hot but not smoking. Add onion and remaining garlic and sauté until softened, about 4 minutes. Add rice and sauté 4 minutes.
  4. Add wine and cook, stirring constantly, until absorbed, about 2 minutes. Stir 1/2 cup simmering stock into rice and cook, stirring constantly, until absorbed. Continue cooking and adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes. (You will have about 1 cup stock left over.)
  5. Remove from heat and stir in drained mushrooms, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cool to room temperature, then refrigerate, covered, until cold, about 4 hours. (Risotto can be made ahead and refrigerated, covered, up to 24 hours.)
  6. Preheat oven to 250°F.
  7. Transfer 1 cup flour, eggs, and bread crumbs to 3 separate shallow bowls. Stir 1/4 teaspoon salt and 1/4 teaspoon pepper into flour. Stir remaining 1/4 teaspoon salt and 1/4 teaspoon pepper into bread crumbs.
  8. Stir remaining 2 tablespoons flour into risotto, then, using wet hands, shape into 12 (1/2-inch-thick) patties.
  9. In heavy large sauté pan over moderate heat, heat 1/4 cup oil until hot but not smoking. Working in batches of 4 and adding 2 tablespoons oil after each batch, dredge cakes in flour (tapping off excess), then egg (letting excess drip off), then bread crumbs, and fry until golden brown, about 2 minutes per side. Keep warm in oven while frying remaining batches.
  10. Serve warm with salad.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 767.6 Kcal (3214 kJ)
Calories from fat 306.3 Kcal
% Daily Value*
Total Fat 34.03g 52%
Cholesterol 89.04mg 30%
Sodium 1037.16mg 43%
Potassium 572.63mg 12%
Total Carbs 87.63g 29%
Sugars 7.77g 31%
Dietary Fiber 3.46g 14%
Protein 21.55g 43%
Vitamin C 4.2mg 7%
Iron 2.9mg 16%
Calcium 86.4mg 9%
Amount Per 100 g
Calories 161.74 Kcal (677 kJ)
Calories from fat 64.54 Kcal
% Daily Value*
Total Fat 7.17g 52%
Cholesterol 18.76mg 30%
Sodium 218.55mg 43%
Potassium 120.66mg 12%
Total Carbs 18.46g 29%
Sugars 1.64g 31%
Dietary Fiber 0.73g 14%
Protein 4.54g 43%
Vitamin C 0.9mg 7%
Iron 0.6mg 16%
Calcium 18.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.5
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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