Tex-Mex Risotto Cakes With Yogurt-Cilantro Sauce
Let these cheesy black bean and rice cakes star in a vegetarian dinner.
Ingredients
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Risotto Cakes:
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4 cups cooked warm Basic Risotto (see recipe)
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1 can (15.5 ounces) black beans, drained and rinsed
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1/2 cup fresh cilantro, chopped
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1/2 cup chopped scallions (about 4 scallions)
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1/2 teaspoon ground cumin
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1/4 teaspoon cayenne
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1/2 cup grated taco cheese blend
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Yogurt-Cilantro Sauce:
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1 cup plain low-fat yogurt
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2 tablespoons fresh cilantro, chopped
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1 teaspoon grated lime rind
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1 tablespoon fresh lime juice
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1 clove garlic, chopped
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1/4 teaspoon salt
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1/8 teaspoon black pepper
Directions
1.
Risotto Cakes: While cooked risotto is still warm, in large bowl, combine risotto, beans, cilantro, scallions, cumin, cayenne and cheese blend.
2.
Coat 13 x 9 x 2-inch glass baking dish with cooking spray. Spread risotto mixture in even layer, about 1 inch thick, over bottom of dish. Cover with plastic wrap; refrigerate overnight or up to 2 days.
3.
Yogurt-Cilantro Sauce: In a medium-size bowl, stir together yogurt, cilantro, lime rind and juice, garlic, salt and pepper. Cover and refrigerate 30 minutes.
4.
Heat oven to 450 degrees F. Coat two 15 x 11-inch baking pans with nonstick cooking spray.
5.
Remove risotto from refrigerator. Using 2-1/2-inch biscuit cutter, cut out 15 "cakes." Mold scraps to form 3 additional cakes. Place 9 cakes on each prepared pan.
6.
Bake the risotto cakes in 450 degree F oven for 20 minutes or until slightly browned and crispy. Serve risotto cakes with roasted carrots, warm flour tortillas and Yogurt-Cilantro Sauce on the side. Makes 6 servings.
Nutrition information
Calories 340, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 1241 mg, Carbohydrate 51 g, Fiber 5 g, Protein 11 g.
Percent Daily Values are based on a 2,000 calorie diet
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