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Risotto Cakes With Goat Cheese, Roasted Fennel and Tomatoes
PANNING THE GLOBE18Ingredients
2Hours
430Calories
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Ingredients
US|METRIC
10 SERVINGS
- 10 Roma plum tomatoes (halved lengthwise)
- 5 Tbsp. olive oil (divided)
- 3 bulbs fennel bulb (stems and fronds removed, halved vertically, and each half cut into about 8 slices, through the root)
- salt
- pepper (to taste)
- 2 Tbsp. olive oil
- 2 onions (chopped)
- 2 cloves garlic (minced)
- 2 fennel bulb (trimmed, cored, and roughly chopped)
- 2 cups arborio rice
- 4 cups stock (low-salt (your choice of beef, chicken or vegetable))
- 2 cups tomato purée
- 1 cup dry red wine ((such as a Pinot noir or Chianti))
- 1/2 cup goat cheese (grated firm mature)
- salt (to taste)
- pepper (to taste)
- 1/2 cup all-purpose flour (for dusting)
- canola oil (for sautéing)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium560mg23% |
| Potassium790mg23% |
| Protein12g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber5g20% |
| Sugars8g |
| Vitamin A20% |
| Vitamin C35% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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