Mozzarella Risotto Cakes with Marinara Sauce

Source: Very Best Baking by Nestle

Mozzarella Risotto Cakes with Marinara Sauce

This makes a great vegetarian dish. Delicious.

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Serves: 6
Prep Time: 20 minutes
Cook Time: 2 minutes

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1 package BUITONI® Risotto with Rosemary & Potatoes, cooked and cooled
1 cup shredded mozzarella cheese
2 tablespoons grated Romano cheese
2 tablespoons chopped chives
1/4 teaspoon ground black pepper
1/2 cup plain dry bread crumbs
1/4 cup olive oil, divided
1 container BUITONI® refrigerated Marinara Sauce, warmed

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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