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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°F. Coat a foil lined baking sheet with cooking spray.

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  • In a large bowl, lightly beat 1 egg. Add the risotto and salt; stir to combine. Using moist hands, form 12 even discs. Place a cube of mozzarella in the center of one disc and encase it in risotto. Roll into a ball, sealing the cheese inside. Repeat with remaining risotto discs and cheese.

  • Place the flour in a shallow bowl. In a separate shallow bowl, lightly beat the remaining 2 eggs, and put the panko in a third shallow bowl. Roll each risotto ball in flour, then egg, then panko, and transfer to the baking sheet. Lightly coat the rice balls with cooking spray, and bake for 30 to 35 minutes or until golden brown. Serve with marinara for dipping, if desired.

Nutrition Facts

372 calories; total fat 13g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 120mg; sodium 839mg; potassium 136mg; carbohydrates 43g; fiber 1g; sugar 2g; protein 19g; trans fatty acidg; vitamin a 771IU; vitamin c 5mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 38mcg; vitamin b12 1mcg; calcium 221mg; iron 3mg.

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