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Ingredients
US|METRIC
4 SERVINGS
- 1 1/4 cups risotto (cooked and chilled, recipe below)
- 10 cubes mozzarella cheese
- 1/2 cup flour (seasoned with salt & pepper)
- 2 eggs (beaten)
- 1 cup bread crumbs
- 2 cups frying oil (like peanut)
- 1/4 cup onion (sliced thinly)
- 1 clove garlic (minced)
- 1/4 tsp. red pepper flakes
- 8 oz. tomato sauce (/puree)
- 1 Tbsp. tomato paste
- 2 basil leaves (torn)
- 1 Tbsp. olive oil
- 1/4 cup onion (small dice)
- 1 clove garlic (minced)
- 2 Tbsp. white wine
- 1/2 cup arborio rice
- 1 cup vegetable broth
- pepper
- salt
- 1/4 cup Parmesan cheese (shredded.)
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NutritionView More
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1600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1600Calories from Fat1110 |
| % DAILY VALUE |
| Total Fat123g189% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium1020mg43% |
| Potassium450mg13% |
| Protein17g |
| Calories from Fat1110 |
| % DAILY VALUE |
| Total Carbohydrate109g36% |
| Dietary Fiber7g28% |
| Sugars8g |
| Vitamin A15% |
| Vitamin C8% |
| Calcium15% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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