The perfect compliment to any dinner. These lightly breaded and pre-browned Risotto Cakes are a creamy blend of arborio rice, pepper jack and Parmesan cheese along with a mixture of roasted red peppers, poblano chiles and shallots for a zesty flavor with a little kick.
From Frozen
OVEN: Preheat oven to 350°F. Place desired number of Risotto Cakes on a foil lined baking sheet, allowing approximately 2 inches between pieces. Bake for 30-35 minutes.
MICROWAVE: Place 1-2 Risotto Cakes in a microwave safe dish. Cook on high power for 2-3 minutes.
PAN-FRY: Preheat 2 teaspoons of cooking oil for each Risotto Cake in a large non-stick skillet on medium heat. Form the Risotto Cake into the shape of a patty. Add to skillet, cooking for 2½ - 3 minutes on each side.
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Nutrition Facts
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Serving Size 1 Piece
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Servings/Container
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Calories 220
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Calories from Fat 120
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% Daily Value
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Total Fat 14g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated 0g
Monounsaturated 0g
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21%
14%
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Cholesterol 10mg
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3%
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Sodium 410mg
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17%
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Carbohydrate 21g
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7%
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Dietary Fiber 0g
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0%
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Protein 5g
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