Risotto Cakes with Pine Nuts

Ingredients

• 1.3 cups arborio rice 
• 0.3 teaspoon pepper black
• 29 ounce less-sodium chicken broth fat-free canned
• 2 tablespoons flat-leaf parsley fresh chopped
• 2 cups mushrooms sliced
• 2 tablespoons olive oil divided
• 1.5 cups onion chopped
• 2 tablespoons pinenuts toasted
• 0.5 teaspoon salt 
• 1.3 cups water 
• 0.3 cup cornmeal white

Equipment

• frying pan
• baking sheet
• sauce pan

Directions

1. Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add the mushrooms and chopped onion, and saut for 5 minutes.
4. Add the rice, and cook for 1 minute, stirring constantly. Stir in 1/2 cup broth mixture, and cook until the liquid is nearly absorbed, stirring constantly.
5. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).
6. Remove the rice mixture from heat, and stir in the parsley, pine nuts, salt, and pepper.
7. Spread the rice mixture onto a baking sheet, and chill for 20 minutes. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in cornmeal.
8. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
9. Add 4 patties, and cook for 4 minutes. Carefully turn patties over; cook for 4 minutes or until thoroughly heated. Repeat the procedure with 1 tablespoon oil and 4 patties.