Photo: Pille R. Priske
Risotto Balls
9 ingredients
Serves 6
openrecipes
The perfect way to use up leftover risotto
Estimated Nutrition (whole recipe, rough)
1202
Calories
54g
Protein
39g
Fat
155g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- 175g Risotto Rice
- 1 Vegetable Stock Cube
- 60g Gruyere Cheese, grated
- 2 tbsp Pesto
- 60g Breadcrumbs, dried
- 5 tbsp Oil, for frying
- 6 Basil Leaves, to garnish (optional)
- Could also add 2 thin slices prosciutto, (air-dried ham, such as parma), cut into 1cm squares
- For presentation purposes, you can serve with tomato marinara sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes