Baked Rice Balls

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Baked Rice Balls
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Health Score:
69 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
765
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie765 cal.(36 %)
Protein22 g(22 %)
Fat25 g(22 %)
Carbohydrates103 g(69 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.6 μg(3 %)
Vitamin E9.1 mg(76 %)
Vitamin K42.2 μg(70 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.4 mg(62 %)
Vitamin B₆0.3 mg(21 %)
Folate145 μg(48 %)
Pantothenic acid2 mg(33 %)
Biotin11.6 μg(26 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C23 mg(24 %)
Potassium514 mg(13 %)
Calcium382 mg(38 %)
Magnesium77 mg(26 %)
Iron2.8 mg(19 %)
Iodine37 μg(19 %)
Zinc4.1 mg(51 %)
Saturated fatty acids9.7 g
Uric acid137 mg
Cholesterol86 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
800 milliliters Vegetable broth
400 grams green Asparagus
2 scallions
1 shallot
20 grams butter
400 grams Arborio rice
200 milliliters dry white wine
100 grams grated Parmesan
1 egg
salt
peppers
120 grams breadcrumbs
vegetable oil (for frying)
How healthy are the main ingredients?
Parmesanshalloteggsalt

Preparation steps

1.

Boil the broth. Peel the bottom third of the asparagus. Place the asparagus rods in the broth and cook for 2-3 minutes. Remove half of the asparagus, rinse and drain. Leave the remaining asparagus, cook for about 5 minutes and puree in the broth.

2.

Rinse and chop the scallions. Peel the shallot and finely chop. Sweat both scallions and shallot in a pan with butter. Add the rice, mix and sauté for 2-3 minutes. Pour in the wine and let it boil. Cover the rice with some asparagus broth.  Leave for 15-20 minutes until the rice cooked with a slight bite. Remove from the heat, stir in the parmesan and let cool.

3.

Chop the asparagus finely and mix into the risotto. Then mix in the egg and season with salt and pepper. The risotto should be firm and easy to shape. Form the mixture into small balls and roll them in the breadcrumbs. Cook in the hot oil until golden brown for about 5 minutes. Drain on kitchen paper and serve.