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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook rice in vegetable broth, starting with one cup; add broth in stages, using about 3 cups total, until rice is barely tender. Reserve unused broth. Dissolve saffron in juice of 1 lemon. Add to rice, along with butter, parmesan, zest of one lemon, salt and pepper, to taste. Allow rice to cool a bit. Recipe can be made up to an hour in advance at this point, but do not refrigerate rice. | 2. Poach chard leaves in about 2 cups of remaining broth for about 30 seconds. Remove, drain in a dishcloth, and cut out hardest part of central stem. Reserve cooking broth. | 3. Preheat oven to 400 degrees. With wet hands form 6 balls of rice 2-3 inches across. Dig a hole in the ball and insert a piece of mozzarella. Wrap each ball in a chard leaf. | 4. Put balls in a close-fitting oven pan, with enough reserved broth to come about a half-inch up sides of balls; bake 15 minutes. Serve balls topped with a little more broth, more lemon zest, parmesan and olive oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable broth	6	cups		974.16	157.93200000000002	35.7192	23.0256
arborio rice	1	cup		-	-	-	-
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
lemon zest	2			-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
salt black pepper			ground	-	-	-	-
chard leaf	6			-	-	-	-
mozzarella cheese	1/2			-	-	-	-
extra virgin olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.