RISOTTO CAKES WITH ROASTED TOMATOES AND FOSTER'S ARUGULA PES

1. Heat 4 tablespoons of the olive oil in a large saucepan over medium-high heat. Add the onion and cook, stirring constantly, 3 to 4 minutes, until translucent. Add the garlic and cook 2 minutes longer, stirring frequently. 2. Add the rice and cook 5 minutes, stirring constantly, or until most of the rice has turned light golden. Add the wine and boil until reduced by half, stirring constantly. 3. Meanwhile, place the broth in a separate saucepan and bring to a boil. Reduce heat so the broth is at a low simmer. Slowly add 1 cup of the hot broth to the rice, stirring constantly, until the liquid is absorbed. Repeat this process - adding 1 cup of broth at a time - until all the broth is absorbed. This should take 20 to 25 minutes. 4. Stir in the spinach until it has wilted, 2 to 3 minutes. Stir in the Parmesan, thyme, and rosemary and remove from heat. Spread the mixture evenly in a greased 8 by 13-inch baking dish and chill in the refrigerator several hours or overnight. 5. Cut twelve 2 1/2-inch circles out of the chilled risotto with a biscuit cutter or cooker cutter. (You can form leftover risotto mixture into cakes, too, if desired.) 6. Heat the butter and remaining olive oil over medium heat in a 12-inch nonstick skillet. Cook 6 to 8 risotto cakes at a time for about 3 minutes per side, turning only once, until the cakes are golden brown and crispy. Remove from the pan, drain on a paper towel, and place in the oven to keep warm while you cook the remaining cakes. 7. To serve, place 2 risotto cakes on each plate or arrange them all on a platter. Top each cake with 3 or 4 tomatoes, several of the onion slices or a small portion of the onion, and about a tablespoon of pesto. Serve immediately.

Source: “Foster’s Market website” Yield: “12 2 1/2in cakes”

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Per Serving (excluding unknown items): 775 Calories; 49g Fat (59.0% calories from fat); 18g Protein; 58g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 984mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 9 Fat.

NOTES : This make-ahead dish can be served as a vegetarian entree, as a first course, or as a side dish to Balsamic Roasted Vegetables and many other main courses. You can also make the risotto cakes small, and serve them as an hors d’ oeuvre. The cakes can be formed the day before and cooked at the last minute. The tomatoes can be roasted and the pesto prepared up to 3 days ahead of time. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0