Source: Parents Magazine


Recipe Summary test

25 mins
55 mins


Ingredient Checklist


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

  • 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; fat 13g; cholesterol 120mg; saturated fat 6g; carbohydrates 43g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 19g; vitamin a 770.7IU; vitamin c 4.7mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.1mg; vitamin b6 0.1mg; folate 37.9mcg; vitamin b12 0.7mcg; sodium 839mg; potassium 136mg; calcium 221mg; iron 3.2mg.