Italian Rice Croquettes

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Italian Rice Croquettes

Italian Rice Croquettes
3 cups chicken stock
1 tbsp. butter
1 cup Arborio rice
1/2 cup minced onion
1/2 cup shredded Parmesan cheese
1 tsp. basil
1 cup flour
2 eggs, beaten
2 cups panko breadcrumbs

Prep: 30 minutes, Cook: 20 minutes, Makes: 20 croquettes

1. Bring stock and butter to a boil in a large saucepan. Add rice and onion; simmer over low heat for 40 minutes, stirring occasionally, until all liquid has been absorbed. Cool slightly, then stir in cheese and basil. Let cool.

2. Roll into 20 small balls. Dip each in flour, then egg, then bread crumbs. Cook in hot oil, turning occasionally, for 7 minutes or until golden brown on all sides. Drain well; serve with marinara sauce.

Nutritional Information:
160 calories, 4 g protein, 7 g total fat (2 g sat., 0 g trans), 19 g carbohydrate, 1 g fiber, 1 g sugar, 30 mg cholesterol, 150 mg sodium, 4 points


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