Filter
Reset
Sort ByRelevance
Plvic-52
Risotto balls with cheese and oregano
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
Heat the oil and fry the risotto balls in about 10 minutes until golden brown. Tasty with a tomato salad with basil.
Blogs that might be interesting
-
20 minSmall dishcrab, creme fraiche, cream cheese, dill, lemon, whipped cream, raw ham,ham rolls with crab mousse
-
10 minSmall dishice Cube, orange, orange, fresh ginger, honey, coconut milk, fresh fresh mint,oranges smoothie
-
20 minSnackbasic recipe oliebollen, pounded sprinkles, pounded sprinkles, orange, orange,oliebollen with orange and mashed mice
-
10 minSmall dishdark chocolate, mandarin, orange, dried chili pepper,you startled
Nutrition
445Calories
Sodium0% DV0g
Fat31% DV20g
Protein30% DV15g
Carbs17% DV51g
Fiber0% DV0g
Loved it