This recipe has Calories as 83.5% and Fat (total lipid) as 116% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 18.7% of RDA
• Calories: 83.5% of RDA
• Carbs: 29.3% of RDA
• Fat (total lipid): 116% of RDA
• Fiber: 16.3% of RDA
• Fructose: 3.0% of RDA
• Protein: 24.0% of RDA
• Sodium: 61.5% of RDA
• Sugar: 22.0% of RDA
• Vitamin A (IU): 28.7% of RDA
• Vitamin B6: 31.3% of RDA
• Vitamin C: 6.0% of RDA
• Iron: 9.6% of RDA
• Magnesium: 15.1% of RDA
• Manganese: 8.2% of RDA
• Niacin: 28.9% of RDA
• Potassium: 11.9% of RDA
• Zinc: 15.4% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
PREPARING THE FILLING
1.
Heat the olive oil in a large saucepan over medium heat.
2.
Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated.
3.
Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
4.
When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham.
5.
Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
6.
Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork.
7.
For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose.
8.
Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
FRYING THE BALLS
9.
Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C).
10.
Fry the balls in small batches until evenly golden, turning as needed.
11.
Drain on paper towels. Keep warm in a low oven while the rest are frying.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free breadcrumb for breadcrumb and gluten-free chicken stock for chicken stock.
2.
Make it Soy Free!
A soy-free variant of this recipe can be made.
Just substitute gluten-free chicken stock for chicken stock.
3.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free breadcrumb for breadcrumb and gluten-free chicken stock for chicken stock.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1669
Protein 27.0 g
Carbohydrates 80.6 g
Iron 1.81 mg
Fiber 4.55 g
Calcium 187 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
