I was looking at what I had on hand and spotted the 1 cup of risotto rice leftover in my jar and thought hmmmm I wonder if I can make some kind of patties with it. I wasn’t sure if they would hold together well but they did and the best thing of all is that they are yummy eaten warm or cold.
You can eat these as they are or serve with a salad, they would also work well as a meatless/vegetarian burger.
This recipe is gluten free, vegetarian, Slimming and Weight Watchers friendly
Slimming Eats Recipe
- 1 zucchini (courgette), grated and drained of excess liquid
- 2 carrots, grated
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- pinch of black pepper and sea salt
- 1 cup (240ml) of uncooked arborio rice
- 1 teaspoon of fire roasted tomato flakes (if you cant get this use red pepper flakes or similar)
- 1 teaspoon of paprika
- 1 heaped tablespoon of tomato paste
- 3 cups of chicken stock
- 56g of parmesan (2 HEa's)
- low calorie spray
- Spray a deep frying pan over a medium heat with low calorie spray, add the onion and garlic and fry to soften.
- Add the carrot and zucchini and fry for a further 2 mins.
- Place the stock in a saucepan over a low heat to keep warm.
- Stir in the vegetables in the frying pan, the Arborio rice, fire roasted tomato flakes, paprika, a pinch of salt and black pepper and the tomato paste and stir to evenly coat.
- Start adding your stock a ladle at a time, stirring constantly, once that stock is almost absorbed, add some more and repeat until rice is cooked (it should still have a slight bite to it), you also do not want the risotto to be too liquidy.
- Transfer to a bowl and allow to cool slightly.
- Preheat oven to 200c or 400f
- Line a tray with baking parchment.
- Then stir in the parmesan to the risotto mix and form into 8 equal size patties (I used a round large cookie cutter, to form them, by placing it on the tray and spoonin some of the mixture into it and then flatten it down with back of a spoon)
- Then bake in the oven till lightly golden and slightly firm for approx. 20-30 mins, flipping over half way.
- Enjoy!!
The recipe above has been calculated for Slimming, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx. nutritional information (using calorie count recipe analysis)
|
Approx. NUTRITIONAL INFORMATION |
|
|
per pattie |
|
|
Calories |
150 |
|
Fat |
1.9g |
|
Saturated Fat |
1.1g |
|
Total Carbohydrate |
28.3g |
|
Dietary Fibre |
1.2g |
|
Sugars |
2.3g |
|
Protein |
5.4g |
Recipe Card
Risotto Patties
Ingredients
- 1 zucchini (courgette), grated and drained of excess liquid
- 2 carrots, grated
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- pinch of black pepper and sea salt
- 1 cup (220g) of uncooked arborio rice
- pinch of red chilli flakes
- 1 teaspoon of sweet paprika
- 2 tablespoons tablespoon of tomato paste
- 3 cups (720ml) of chicken stock
- 60g of parmesan
- low calorie spray
Instructions
- Spray a deep frying pan over a medium heat with low calorie spray, add the onion and garlic and fry to soften.
- Add the carrot and zucchini and fry for a further 2 mins.
- Place the stock in a saucepan over a low heat to keep warm.
- Stir in the vegetables in the frying pan, the Arborio rice, fire roasted tomato flakes, paprika, a pinch of salt and black pepper and the tomato paste and stir to evenly coat.
- Start adding your stock a ladle at a time, stirring constantly, once that stock is almost absorbed, add some more and repeat until rice is cooked (it should still have a slight bite to it), you also do not want the risotto to be too liquidy.
- Transfer to a bowl and allow to cool slightly.
- Preheat oven to 180c fan, 200c or 400f or gas mark
- Line a tray with baking parchment.
- Then stir in the parmesan to the risotto mix and form into 8 equal size patties (I used a round large cookie cutter, to form them, by placing it on the tray and spoonin some of the mixture into it and then flatten it down with back of a spoon)
- Then bake in the oven till lightly golden and slightly firm for approx. 20-30 mins, flipping over half way.
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 8 Serving Size 1 RISOTTO PATTIEAmount Per Serving Calories 113Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 9mgSodium 349mgCarbohydrates 15gFiber 1gSugar 3gProtein 6g
Nutritional information and valuesetc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Zahida Ahmed says
Hi, I'd like to do this in the instant pot which I'm fairly new to but have done risotto once. Any tips and would I need to change the liquid amount or anything else?
Shevy (Slimming Eats) says
Hi the risotto could be made in the instant pot I am sure, I haven't tried it myself yet. Let me know how it turns out 🙂
marcia whitehead says
How many syns each are these Siobhan if not used as b choice, can't see anywhere on the recipe that says
Shevy (Slimming Eats) says
Hi Marcia - if not using your healthy extra A choice, it would be 6.5 syns for 4 patties. Hope that helps 🙂
Lissa says
Made these with added spinach and grated sweet potato. Subbed half the parmesan for some grated mozzarella. Really yummy 😀
Shevy (Slimming Eats) says
thanks for sharing your additions, sounds yummy.
Natalie says
Would these be suitable for freezing?
Shevy (Slimming Eats) says
yes they are fine for freezing 🙂