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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups risotto (leftover, recipe follows)
- 1 cup corned beef (leftover, diced small)
- 1 egg (lightly whisked)
- 1 cup italian style bread crumbs
- canola oil (for frying)
- 3 cups chicken stock
- 1 bay leaf (optional)
- 1 pinch saffron
- 1 1/2 Tbsp. margarine (I prefer Smart Balance)
- 1 1/2 Tbsp. olive oil
- 1 onion (medium, finely chopped)
- 1 cup arborio rice
- 1/4 cup dry white wine
- salt
- pepper
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NutritionView More
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900Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories900Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat5g25% |
| Trans Fat1g |
| Cholesterol85mg28% |
| Sodium1640mg68% |
| Potassium600mg17% |
| Protein28g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate131g44% |
| Dietary Fiber7g28% |
| Sugars7g |
| Vitamin A4% |
| Vitamin C30% |
| Calcium10% |
| Iron50% |
* 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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