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Mushroom And Thyme Risotto Cakes With Roasted Tomato And Arugula Salad

19 faves
Nutrition per serving    (USDA % daily values)
CAL
742
FAT
111%
CHOL
56%
SOD
62%

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Ingredients for 6 servings

3/4 cup plus 3 tablespoons vegetable oil

3 large cloves garlic, minced

12 ounces white mushrooms, thinly sliced

1 1/4 teaspoons kosher salt

1 teaspoon freshly ground black pepper

6 cups chicken stock or low-sodium chicken broth

1 medium Spanish onion, finely diced

1 1/4 cups arborio rice (12 ounces)

1/2 cup dry white wine

1/4 cup fresh thyme leaves

1 cup plus 2 tablespoons all-purpose flour

3 eggs, lightly beaten

1 1/2 cups plain bread crumbs

Accompaniment: roasted tomato and Arugula Salad

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