May

17

Mozzarella Risotto Cakes With Marinara Sauce Recipe

    
Mozzarella Risotto Cakes With Marinara Sauce Recipe

Cooking time

00:05[hh:mm]
 

Prep Time

00:20[hh:mm]
 

Serving Size

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Mozzarella Risotto Cakes With Marinara Sauce Recipe Ingredients
  |  
Quantity Measurement Ingredients M | N M
15 ounce buitoni® marinara sauce warmed
1/4 measuring cup olive oil divided use
1/2 measuring cup plain dry bread crumbs
1/4 teaspoon ground black pepper
2 tablespoon chopped chives
2 tablespoon freshly grated romano cheese
1 measuring cup shredded mozzerella cheese
5-1/2 ounce buitoni risotto rosemary & potatoes cooked and cooled
15 ounce buitoni® marinara sauce warmed
1/4 measuring cup olive oil divided use
1/2 measuring cup plain dry bread crumbs
1/4 teaspoon ground black pepper
2 tablespoon chopped chives
2 tablespoon freshly grated romano cheese
1 measuring cup shredded mozzerella cheese
5-1/2 ounce buitoni risotto rosemary & potatoes cooked and cooled
Mozzarella Risotto Cakes With Marinara Sauce Recipe Method

Combine risotto, mozzarella cheese, Romano cheese, chives and pepper in large bowl. Press mixture firmly into twelve 2-inch-round patties; coat with bread crumbs.

Heat 2 tablespoons olive oil in large, nonstick skillet over medium-high heat. Add six risotto cakes; cook on each side for about 30 to 60 seconds or until golden brown. Drain on paper towels. Repeat with remaining oil and risotto cakes. Serve with marinara sauce.

 
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