Risotto Cakes with Chive Beurre Blanc

Ingredients - 
1 cup arborio rice 
2 liter chicken stock 
1/2 cup Parmesan cheese, grated 
1/2 cup broccoli, chopped 
1/2 cup green beans, chopped 
1/2 cup sun dried tomatoes, chopped 
1/2 cup Lima beans, chopped 
1/2 cup green peas 
salt and pepper, to taste 
1 cup beurre blanc 
2 tbsp chives, finely chopped 
3 tbsp virgin olive oil
Procedure - 
Cook the arborio rice to al dente with the vegetable stock. Spread on sheet pan and let cool. Reserve. Heat saute pan on medium heat. Add some olive oil. Saute' broccoli, green beans, Lima beans and green peas, season with salt & pepper. Remove from heat and let cool until able to be handled. Mix cooled rice with vegetables. Toss with Parmesan cheese. Add a little vegetable stock if needed. Adjust seasoning. Mold into small patties. Cook patties on flat grill on both sides until caramelized. Heat beurre blanc and adjust seasoning. Mix in chives. Place on plate. Top with risotto cake. Serve hot.