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Risotto balls with cheese and oregano
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Ingredients
Directions
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Mix the cooled risotto with the cheeses and oregano and season with pepper and nutmeg. Turn 6-8 balls of the rice mixture with wet hands.
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First pass them through the egg and then through the breadcrumbs. Repeat this for a thicker crust. Leave stewed in the refrigerator for about 30 minutes.
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Heat the oil and fry the risotto balls in about 10 minutes until golden brown. Tasty with a tomato salad with basil.
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Nutrition
445Calories
Sodium0% DV0g
Fat31% DV20g
Protein30% DV15g
Carbs17% DV51g
Fiber0% DV0g
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