Cheesy Suprise Arancini Balls
Blood Sugar: ModerateServings: 8Preparation Time: 20minMeal Category: Dinner
Micronutrients:Vitamin AIronFolateMagnesiumCalcium
Macronutrients per 100g
Energy
199kcal
Sugar
1g
Fat
6g
Fiber
1g
Sat fat
2g
Protein
8g
Carbs
29g
Sodium
289mg
Ingredients
- 70g / 2.5oz All-purpose flour
- 30g / 1.05oz grated Cheddar
- 1 Egg
- 60g / 2.1oz Panko breadcrumbs
- 62.5g / 2.2oz Mozzarella
- 0.5 tbsp Sunflower oil
- 400g / 14oz cold Leftover risotto
- 30g / 1.05oz grated Cheddar
- 1 Egg
- 60g / 2.1oz Panko breadcrumbs
- 62.5g / 2.2oz Mozzarella
- 0.5 tbsp Sunflower oil
- 400g / 14oz cold Leftover risotto
Preparation
1. Preheat the oven to 200°C/425°F.
2. Mix 400g/14oz cold risotto with 70g/2.5oz flour and 30g/1.05oz grated Cheddar.
3. Beat 1 egg in one bowl and add 60g/2.1oz Panko breadcrumbs to another bowl.
4. Slightly wet hands, take golf ball-sized amount of mixture, flatten, place a pinch of 62.5g/2.2oz mozzarella in the center, fold over edges, roll back into a ball.
5. Coat balls in egg, then breadcrumbs.
6. Drizzle balls with 0.5 tbsp oil, bake for 15-20 minutes until golden.
2. Mix 400g/14oz cold risotto with 70g/2.5oz flour and 30g/1.05oz grated Cheddar.
3. Beat 1 egg in one bowl and add 60g/2.1oz Panko breadcrumbs to another bowl.
4. Slightly wet hands, take golf ball-sized amount of mixture, flatten, place a pinch of 62.5g/2.2oz mozzarella in the center, fold over edges, roll back into a ball.
5. Coat balls in egg, then breadcrumbs.
6. Drizzle balls with 0.5 tbsp oil, bake for 15-20 minutes until golden.
Micronutrients % of RDI
Iron
15% of RDI
Magnesium
11% of RDI
Vitamin C
0% of RDI
Omega 3
0% of RDI
Vitamin A
0% of RDI
Calcium
14% of RDI
Folate
31% of RDI
Good to know
You can use this recipe for any leftover risotto you have. Depending on your original risotto recipe, you may not need all the flour if the rice is not too sticky.
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