Photo: David Holifield
Lemon and Herb Risotto Cake
10 ingredients
10 min + 55 min
6 serving
openrecipes
"This unusual Italian rice dish can be served as a low fat main course with salad or as a satisfying side dish. It is also good served cold, and packs well for picnics."
Estimated Nutrition (whole recipe, rough)
520
Calories
44g
Protein
11g
Fat
61g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 leek, thinly sliced
- 2 1/2 cups chicken stock, divided
- 1 cup uncooked short-grain white rice
- 1 1/2 teaspoons grated lemon zest
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 3/4 cup shredded part-skim mozzarella cheese
- salt and freshly ground black pepper to taste
- 2 sprigs fresh parsley, for garnish
- 1 lemon - cut into wedges, for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes