Black Bean Risotto Cakes

These yummy bean and risotto cakes are served with a fragrant, citrusy sauce for a super side dish recipe.

Black Bean Risotto Cakes
Servings: 4 Prep 15 mins Chill overnight in refrigerator Bake 450°F 25 mins


Risotto Cakes:
  • 3 cups warm risotto from Corn and Shrimp Risotto (see www,
  • 1 can (15-1/2 ounces) black beans, drained and rinsed
  • 1/2 cup shredded taco cheese blend
  • 2 scallions, chopped
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne
  • 1 large egg, lightly beaten
Yogurt-Cilantro Sauce:
  • 1 container (6 ounces) low-fat plain yogurt
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon grated fresh lime zest
  • 1 tablespoon fresh-squeezed lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Make It

Risotto Cakes:

1. Blend warm risotto, beans, cheese, scallions, cilantro, cumin and cayenne in a large bowl. Fold in egg; cover and refrigerate overnight.

2. Heat oven to 450 degree F. Prepare a large nonstick baking sheet, or a baking sheet lined with nonstick foil. Scoop out mixture, using a slightly heaping 1/3-cupful. Gently shape into circle on prepared sheet. Repeat for a total of 12 cakes. Bake at 450 degree F for 25 minutes, until crisp. Serve with Yogurt-Cilantro sauce and salad.

Yogurt-Cilantro Sauce:

3. Blend yogurt, cilantro, lime zest and juice, salt and pepper in a small bowl. Refrigerate for at least 1 hour before serving.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 337, Fat, total (g): 5, chol. (mg): 55, sat. fat (g): 1, carb. (g): 62, fiber (g): 7, pro. (g): 12, sodium (mg): 882, Percent Daily Values are based on a 2,000 calorie diet.