Risotto Pancakes Recipe Video

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
TasteMethod
DishMain Ingredient

Ingredients

 Risotto2 Cup (32 tbs) (leftover)
 Egg1 Medium, lightly beaten
 Fontina cheese1 Cup (16 tbs), grated
 Butter1 Cup (16 tbs), unsalted
 Parmesan cheese1 Cup (16 tbs), grated

Nutrition Facts

Serving size

Calories 985 Calories from Fat 573

% Daily Value*

Total Fat 65 g99.9%

Saturated Fat 39.3 g196.7%

Trans Fat 0 g

Cholesterol 220.7 mg

Sodium 672.1 mg28%

Total Carbohydrates 73 g24.3%

Dietary Fiber 2 g8.2%

Sugars 2.8 g

Protein 27 g53.9%

Vitamin A 36.9% Vitamin C

Calcium 48.7% Iron 2.7%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a medium bowl, add the risotto gently mix in the egg.
2. Shape the risotto into thin, two inch rounds.
3. Place a heaping mound of grated Fonntina to half of the pancakes.
4. Then place a pancake over the cheese and compress two pancakes together with cheese in the middle to get 4 to 6 stuffed pancakes.
5. In a large, nonstick frying pan over medium heat, melt just 1 tablespoon of the butter (add more butter as needed to prevent sticking).
6. Place 2 to 3 of the pancakes into the pan and fry until light brown on the bottom, about 4 minutes.
7. Flip the pancakes and sprinkle each one with 1 tablespoon of the Parmesan cheese.
8. Cover and cook until the cheese melts, about 1 minute.
9. Uncover and continue frying until light brown on the bottom, about 2 minutes longer. The Fontina Cheese has a nice melting characteristic and lends a nice richness to the pancakes.

SERVING
10. Add finely diced cooked vegetables to the middle of the pancake and serve.
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