Risotto Cakes With Pine Nuts

• 1 1/4 cups water
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• Cooking spray
• 2 cups sliced mushrooms
• 1 1/2 cups chopped onion
• 1 1/4 cups Arborio rice or other short-grain rice
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons pine nuts, toasted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup white cornmeal
• 2 tablespoons olive oil, divided

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. Add the mushrooms and chopped onion, and saute for 5 minutes. 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. 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). Remove the rice mixture from heat, and stir in the parsley, pine nuts, salt, and pepper.
3. 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.
4. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. 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.

water, chicken broth, cooking spray, mushrooms, onion, arborio rice, flatleaf, pine nuts, salt, black pepper, white cornmeal, olive oil

Taken from www.myrecipes.com/recipe/risotto-cakes-with-pine-nuts (may not work)