RECIPE
Makes 3 rice balls
1 serving, about 1 1/4 cups lighter parmesan risotto
1/4 cup Italian seasoned bread crumbs
1 tbs grated parmesan or pecorino romano
1 tbs liquid egg white
1/4 cup reduced-fat mozzarella shredded cheese
3, 1/4 inch slices reduced fat mozzarella stick
1/4 cup marinara sauce
Olive oil cooking spray
Kosher salt
Make your breading stations: In a small dish, combine bread crumbs and parmesan cheese. Season with some kosher salt. In a small bowl, beat egg white until frothy. In another bowl combine shredded mozzarella cheese and risotto. Using an ice cream scoop or 1/4 cup measuring cup, make 3 equal sized balls. Insert 1 mozzarella stick piece in the center of each and make sure it’s covered with the rice. Dip rice balls into the egg white and then into the bread crumbs. Allow to rest minimum of 15 minutes in fridge. Lightly spray all sides. Cook in air-fryer for approximately 9 minutes, gently turning halfway until golden. If baking, bake in oven at 425 for 25 minutes or until golden. Serve with marinara sauce
Notes:
-Instead of liquid egg white, you can use 1 egg white or an egg. You’ll have some leftover.
-Use cold risotto to make shaping the rice balls easier.
-If hot risotto is being used, spread out on a parchment paper or silpat lined baking sheet and allow to fully cool. Then put in freezer for 15-30 minutes or until chilled and rice is sticking together.
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