Risotto Cakes

20 mins (prep 5, cooking 15)
8 ingredients
12 servings
Risotto Cakes made in a mini-muffin pan. A great way to use leftover risotto to make lunchbox snacks. This is one of those basic recipe ideas that you can easily adapt to use up whatever odds and ends of ingredients you have on hand. And it's a recipe that can easily be doubled. I've not frozen these, but I've always found rice dishes freeze well, so I'm sure you'll find you can also freeze them.

Categories:  pasta,-rice-and-grains , beginner-cook , rice , australian , quick , brown-bag , south-west-pacific , snack , time-to-make , <-30-mins , lunch~snacks , easy , inexpensive , healthy , vegetarian , to-go... , vegetable , picnic ,
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Serving Size (25.86 g)
Servings 12
Amount per Serving
Calories 93.79 Calories from Fat 8.28
% Daily Value *
Total Fat 0.92g 16.93%
Saturated Fat 0.39g 23.49%
Trans Fat 0.0 %
Cholesterol 1.97mg 7.89%
Sodium 114.0mg 57.0%
Total Carbohydrate 16.0g 64.01%
Dietary Fiber 0.54 g 25.84%
Sugars 0.15 g %
Protein 5.13g 123.14%
Vitamin A 14.89IU% Vitamin C 0.0mg%
Calcium 84.09mg% Iron 0.78mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
prepared, chopped baby spinach, fresh ground black pepper, dried oregano