Baked Rice Balls

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Baked Rice Balls
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Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
128
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie128 cal.(6 %)
Protein3 g(3 %)
Fat8 g(7 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage0.5 g(2 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin K0.7 μg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.9 mg(8 %)
Vitamin B₆0 mg(0 %)
Folate4 μg(1 %)
Pantothenic acid0.2 mg(3 %)
Biotin1 μg(2 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C0 mg(0 %)
Potassium36 mg(1 %)
Calcium64 mg(6 %)
Magnesium7 mg(2 %)
Iron0.2 mg(1 %)
Iodine5 μg(3 %)
Zinc0.5 mg(6 %)
Saturated fatty acids3.4 g
Uric acid13 mg
Cholesterol6 mg
Complete sugar0 g

Ingredients

for
20
Ingredients
200 grams Arborio rice
400 milliliters Vegetable broth
1 splash white wine
1 finely chopped shallot
2 Tbsps olive oil
100 grams freshly grated Parmesan
peppers
2 egg whites
100 grams breadcrumbs
Frying oil
How healthy are the main ingredients?
Parmesanolive oilshallot

Preparation steps

1.

Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and sauté shallot. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Remove from heat and let cool. Stir in Parmesan and season with pepper. 

2.

Rice should be easy to shape and not too soft. With moistened hands, form small balls. Dip rice balls in whisked egg whites and roll each in breadcrumbs. Fry in hot oil about 4-5 minutes, until golden brown. Drain on paper towels and serve.

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