Ingredients
- 1 small onion, peeled and chopped
- 1 tbsp olive oil
- ⅓ cup white wine
- 4-6 cups chicken stock
- 1 ½ cups Arborio rice
- zest of one lemon
- 3 scallions, sliced
- 1 cup shredded mozzarella cheese
- ¼ cup parmesan cheese
- salt and pepper to taste
Instructions
- Preheat the oven to 400º. Lightly oil/spray a 12-muffin muffin tin
- In a saucepan, bring the stock to a simmer
- In a small stockpot over a medium heat, add the olive oil, and sauté the onion until it’s cooked through, approximately 5 minutes.
- Add the rice and combine it with the onions. Sprinkle with salt and pepper. Add the white wine, and stir until the wine is absorbed.
- Add a ladle of stock (approx. 1/3 cup) to the rice, and stir occasionally, until it’s absorbed by the rice. Repeat until the rice is cooked, about 25-30 minutes
- Stir in the lemon zest, scallions, cheeses, and sprinkle with salt and pepper, to taste.
- Spoon the mixture into the muffin tins, pressing down lightly. Bake for 30 to 35 minutes, or until golden brown.
Notes
Makes 12 cupcake-sized cakes
Nutrition Facts
Lemon Risotto Cakes
Amount per Serving
Calories
175
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
11
mg
4
%
Sodium
208
mg
9
%
Potassium
138
mg
4
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
112
IU
2
%
Vitamin C
1
mg
1
%
Calcium
80
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.