Add a ladle full of water and stock mixture into rice and stir until liquid is almost completely absorbed. Continue until all liquid is used and remove rice from heat. Stir in the cheese, parsley and salt. Let cook for a few minutes and add egg whites. Cut into 2 inch round cakes with a biscuit cutter or desired shape.
Dust cakes with flour.
Spray a large non-stick skillet with cooking spray. Place skillet over medium heat until hot. Add risotto cakes and cook for 2 minutes on each side or until crispy. Vegetables 12 ounces green beans 4 ounces white wine salt and pepper, to taste 4 ounces red bell peppers, julienne Blanch the green beans in boiling water. Reduce the white wine by half.