Photo: David Holifield
Porcini risotto cakes
9 ingredients
Serves 2
openrecipes
Make your own arancini by whipping up a quick mushroom risotto, rolling into cakes and frying
Estimated Nutrition (whole recipe, rough)
958
Calories
22g
Protein
27g
Fat
157g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Watercress | 1 cup (34g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Porcini | not in our table | 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
- 10g dried porcini mushrooms
- 375ml vegetable stock
- butter
- 100g arborio rice
- chives , chopped to make 1 tbsp
- plain flour , for dusting
- 50g watercress
- ½ lemon , juiced
- olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes