CHEESE AND ARTICHOKE RISOTTO PANCAKES

Top each serving with a poached or fried egg for a hearty brunch or light supper.

4 entrée servings

½ cup chopped onion

1 cup arborio rice

2½ cups reduced-sodium vegetable broth

½ cup dry white wine

¾ cup (3 ounces) shredded Parmesan cheese

¼–½ cup (1–2 ounces) crumbled blue cheese

2 eggs, lightly beaten

6 canned artichoke hearts, coarsely chopped

¼ cup coarsely chopped roasted red pepper

Salt and pepper, to taste

Chopped parsley, as garnish

1. Sauté onion in lightly greased large saucepan 2 minutes; add rice and stir over medium heat 2 to 3 minutes. Add vegetable broth and wine; heat to boiling. Reduce heat and simmer, covered, until rice is tender and liquid absorbed, 20 to 25 minutes, stirring occasionally. Remove from heat and let stand 5 minutes; stir in cheeses, eggs, artichoke hearts, and red pepper. Season to taste with salt and pepper.

2. Heat two lightly greased 10-inch skillets over medium heat until hot. Spoon half the risotto mixture into each skillet, shaping into large pancakes. Cook over medium heat until lightly browned on the bottoms, 5 to 8 minutes. Invert pancakes onto plates; slide back into skillets and cook until lightly browned on the bottoms, 5 to 8 minutes. Cut pancakes in half; slide onto serving plates and sprinkle with parsley.

Per Serving:

Calories: 372

% of calories from fat: 31

Fat (gm): 12.4

Saturated fat (gm): 5.2

Cholesterol (mg): 122.8

Sodium (mg): 731

Protein (gm): 13.6

Carbohydrate (gm): 45.5

Exchanges:

Milk: 0.0

Vegetable: 0.0

Fruit: 0.0

Bread: 3.0

Meat: 1.0

Fat: 2.0