Fried Risotto Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 192 mg | (5 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 300 grams Arborio rice
- 100 milliliters dry white wine
- 40 grams freshly grated Parmesan
- salt
- freshly ground white peppers
- 1 egg
- ½ bunch Basil
- 2 Tbsps pitted black Olives
- breadcrumbs (for breading)
- 2 Tbsps olive oil
Preparation steps
Peel the shallot and garlic, finely chop and sauté in a pan with 2 tablespoons butter until soft. Add the rice, sauté and pour in the wine. Stir until liquid is absorbed, then pour in 1 ladle of broth and cook, stirring, until nearly all the liquid is absorbed. Continue adding broth in this until the broth is used and the rice is al dente. Stir in the Parmesan and remove the rice from the heat. Season with salt and pepper, let cool slightly, stir in the egg and let the mixture cool completely.
Meanwhile, rinse the basil, shake dry and finely chop the leaves. Chop the olives and mix with the basil into the risotto. Shape the mixture into small balls, then press into flat patties, coat in breadcrumbs and fry in a pan in hot oil until golden brown. Serve immediately.
