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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; 13 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 120 mg cholesterol; 839 mg sodium. 136 mg potassium; 43 g carbohydrates; 1 g fiber; 2 g sugar; 19 g protein; 0 g trans fatty acid; 771 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 38 mcg folate; 1 mcg vitamin b12; 221 mg calcium; 3 mg iron;

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