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Lemon and Herb Risotto Cake
- 1 leek, thinly sliced
- 2 1/2 cups chicken stock, divided
- 1 cup uncooked short-grain white rice
- 1 1/2 teaspoons grated lemon zest
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 3/4 cup shredded part-skim mozzarella cheese
- salt and freshly ground black pepper to taste
- 2 sprigs fresh parsley, for garnish
- 1 lemon - cut into wedges, for garnish
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 2.9g|
|Saturated Fat 1.6g|
|Total Carbohydrate 32g|
|Dietary Fiber 2.5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|