Butternut Squash risotto cakes - makes 12
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Butternut Squash risotto cakes - makes 12 calories by ingredient
Introduction
Butternut squash risotto cakes are a wonderful meal anytime of the year. This dish is vegetarian but not vegan. Butternut squash risotto cakes are a wonderful meal anytime of the year. This dish is vegetarian but not vegan.Number of Servings: 12
Ingredients
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Butternut squash - 3 cups chopped and cooked
Arborio rice - 2 cups cooked yields 3 cups measured
white wine - 1/4 to 1/2 cup
Butter - 1/4 cup melted
parmesan cheese - 1 cup shredded
parsley, thyme, sage, salt, garlic, black pepper
carrots 1 large chopped finely
green onions - 3 small chopped finely
water - 1/4 cup
Olive oil - 2 TBl.
Panko bread crumbs - 1 cup
Directions
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.
Member Ratings For This Recipe
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