Try this Saffron Risotto Cakes recipe, or contribute your own.
Suggest a better descriptionMelt the butter and oil in a pan and cook the garlic until soft but not coloured. Add the rice off heat until well coated with the garlic mix. Return to the heat and add enough stock to just cover the rice. Add the saffron with its liquid. Cook until the rice has absorbed the liquid and add more until it is cooked al dente. Add half the parmesan and stir well. When cooked, cool for a while but do not allow to go cold. Whilst warm, shape into small cakes, then cool in a fridge. When cold, fry the cakes in some heated olive oil until golden brown on both sides. Serve with balsamic vinegar and sprinkle with the remaining parmesan. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 4 servings | ||
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Calories: 293 | ||
Calories from Fat: 154 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.1g | 23 % | |
Saturated Fat 9.9g | 50 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 40.3mg | 12 % | |
Sodium 644.1mg | 22 % | |
Potassium 44.4mg | 1 % | |
Total Carbohydrate 32g | 9 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 31.9g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 293
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