Pumpkin Risotto Cakes

Pumpkin Risotto Cakes
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon olive oil, divided
  • Brown Rice Risotto with Pumpkin, chilled
  • Basil sprigs (optional)

Divide Brown Rice Risotto with Pumpkin into 18 equal portions, shaping each into a 1/2-inch-thick patty. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 9 patties; cook 3 minutes. Carefully turn patties; cook 3 minutes on each side or until golden. Repeat procedure...

View full recipe at My Recipes

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