Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 800 ml vegetable stock
- 50 g unsalted butter
- 275 g risotto rice
- 175 g mozzarella cheese, cut into small cubes
- 6 shallots, finely sliced
- 1/2 cup mixed herbs, chopped (parsley, basil & oregano; recipe says handful)
- 1 finely grated large unwaxed orange, zest of
- 6 tablespoons grated parmesan cheese (please use fresh cheese)
- 6 tablespoons olive oil, for frying
- salt and pepper
- =
Directions
Heat stock in a large saucepan and keep on a constant simmer.
Melt butter in another saucepan and add rice stirring to coat all the grains; Add stock, one ladle at a time until absorbed; Continue until the rice is tender but still firm, approximately 18-20 minutes.
Add mozzarella, shallots, herbs, orange zest, parmesan, salt and pepper; mix and remove from the heat and allow to cool; The rice is much easier to shape when it is cool.
Shape rice into 8 balls.
Dip each one into beaten egg and coat well, then roll in the breadcrumbs, pressing crumbs into any areas that may look a bit bare.
Heat oil in pan, add the rice balls and cook until golden all over; you can do this in two batches if necessary; Drain well on kitchen paper.
Serve hot or cold.