Arborio Rice, Parmesan, and Green Pea Pancakes

Arborio Rice, Parmesan, and Green Pea Pancakes(Adapted from CL) 1 teaspoon olive oil 1/2 cup finely chopped onion 1 cup raw Arborio rice 2 3/4 cups water 3/4 teaspoon salt 1 cup frozen baby green peas 2 ounces freshly grated Parmigiano-Reggiano cheese 2 large egg whites 1 large egg 2 teaspoons canola oil Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes or until tender, stirring occasionally. Add rice and cook for 1 minute, stirring constantly. Add water and salt. Bring mixture to a boil. Cover, reduce heat to low, and cook for 15 minutes. Stir in peas and grated cheese - cook 2 minutes, stirring constantly. Cover, remove from heat, and let stand 15 minutes. In a large bowl, whisk together egg whites and egg in a large bowl. Add in the rice mixture and combine. Lightly oil a nonstick griddle and heat over medium heat. Spoon 1/2 cup rice mixture per pancake onto hot pan and spread to about a 4" circle. Repeat with remaining rice. Cook 6 minutes on each side or until the bottoms are browned. Served with Edamame Dumplings