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