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These tasty risotto cakes make a great vegetarian dinner party main course.
Per serving (based on 6) 387kcals, 16.2g fat (6.3g saturated), 9.9g protein, 53.8g carbs, 2g sugar, 0.5g salt
Freeze it: at the end of step 3 for up to 3 months. Thoroughly defrost as many risotto cakes as you need and continue with the recipe.
These cakes cry out for a glass of juicy, strawberryish Italian vino. Go for a decent Chianti Classico.
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This recipe was so delicious! The flavours were quiet powerful, and I didn't taste the cheese all that much. I think it would be just as nice without the cheese, or even just as a regular risotto, if time is short.
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