Butternut Squash risotto cakes - makes 12
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Butternut squash - 3 cups chopped and cookedArborio rice - 2 cups cooked yields 3 cups measuredwhite wine - 1/4 to 1/2 cupButter - 1/4 cup meltedparmesan cheese - 1 cup shreddedparsley, thyme, sage, salt, garlic, black peppercarrots 1 large chopped finelygreen onions - 3 small chopped finelywater - 1/4 cupOlive oil - 2 TBl.Panko bread crumbs - 1 cup
Cook butternut squash to al dente mode.
Cook rice in rice cooker or on stove top
mix ingredients together to make patties that are like nice sized burgers that are about 1/4 inch thick
Bake at 375 degrees for 20 minutes on baking sheet with cooking spray. Flip patties and bake for another 20 minutes.
Should make about 12 to 13 patties
Number of Servings: 12
Recipe submitted by SparkPeople user WENDYPHOTO.
Cook rice in rice cooker or on stove top
mix ingredients together to make patties that are like nice sized burgers that are about 1/4 inch thick
Bake at 375 degrees for 20 minutes on baking sheet with cooking spray. Flip patties and bake for another 20 minutes.
Should make about 12 to 13 patties
Number of Servings: 12
Recipe submitted by SparkPeople user WENDYPHOTO.
Nutritional Info Amount Per Serving
- Calories: 201.4
- Total Fat: 9.0 g
- Cholesterol: 16.9 mg
- Sodium: 173.3 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 2.0 g
- Protein: 6.0 g
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