Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 3tablespoons olive oil
- 1 red onion, finely chopped
- 1 leek, trimmed, cleaned and very finely sliced
- 250grams chestnut mushrooms, trimmed and roughly chopped
- 1 clove garlic, crushed
- 200grams Arborio rice
- 2 1/3 cup vegetable stock
- 2/3 cup white wine
- 75grams cornmeal
- 4tablespoons sunflower oil
Nutrition per serving
2500kJ / 600Cal
2500 Kilojoules or 600 Calories
29% of daily energy intake*
Protein
7.1grams
Fat
31.8grams
Carbs
64.8grams
Sugars
6.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat the olive oil in a large, heavy-based frying pan, add the onion, leek, mushrooms, and garlic and cook over a medium-high heat for 5-6 minutes until softened and golden in places. Add the rice and stir well, then add the stock and wine, reduce the heat to a gentle simmer and cook, stirring frequently, until the liquid is almost all absorbed and the rice is tender and cooked through, adding more stock if necessary.
Step 2 of 4
Remove the pan from the heat and leave to cool for 20 minutes. The mixture will not only cool but more liquid will be absorbed and the rice will become a little more stodgy.
Step 3 of 4
Divide the mixture into 8 and mould each portion into a large patty, then toss liberally in the cornmeal and set aside.
Step 4 of 4
Heat the sunflower oil in a frying pan and cook the cakes over a medium-high heat for 2-3 minutes on each side until golden and crisp. Serve hot with a simple dressed salad.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.