Baked Rice Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 765 cal. | (36 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 103 g | (69 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 42.2 μg | (70 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 514 mg | (13 %) | ||
| Calcium | 382 mg | (38 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 5 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
