Orange Fennel Risotto Cakes

Low_sodium_risotto_cake_4

Course Appetizers

Ingredients in this Recipe

1 cup low sodium vegetable (or for non vegitarians, chicken broth)
1 large fennel bulb with fronds
1 orange, juice and grated peel
1 small white onion
1 tablespoon unsalted butter
1 teaspoon red chili pepper flakes
1/4 cup dry white wine
1/4 cup ricotta cheese
2 cups water
2 teaspoons black pepper
2/3 cups Arborio rice
3 cups oyster mushrooms, roughly chopped
4 cloves of garlic

Recipe Preparation

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