tonight for dinner: chive risotto cakes and arugula salad

from wonderful ina garten: chive risotto cakes

1 cup greek yogurt

3 tsp chives

1 1/2 c. grated italian fontina

2 eggs

lots of salt and pepper

1 c. cooked risotto rice

panko bread crumbs

mix rice with first ingredients, chill for a while in the fridge (up to 2 hours) so the mixture hardens a little. bread with the panko and cook 3 minutes each side in oil. enjoy!

definitely serve with arugula salad with LEMON vinaigrette. the lemon is a must.