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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a skillet and cook the onion and garlic for 3-4 minutes or until just soft. | 2. Add the bell pepper, rice and oregano to the skillet, cook for 2-3 minutes stirring to coat the rice in the oil. | 3. Mix the vegetable stock and the wine and add to the pan a ladleful at a time, each time stirring and waiting for the liquid to absorbed by the rice. | 4. Once all of the liquid has been absorbed and the rice is tender remove the skillet from the heat and let stand until cool enough to handle. | 5. Cut the cheese into 12 pieces and shape about 1 tbs of the risotto mixture around the cheese to make 12 balls. | 6. heat the oil and cook the risotto balls in batches of 4 for about 2 minutes or until golden. | 7. Remove the balls with a draining spoon and drain on a paper towel. | 8. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	1		chopped	-	-	-	-
red bell pepper	1/2		diced	-	-	-	-
arborio rice	3/4	cup	rinsed	-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
white wine	1/2	cup		-	-	-	-
vegetable stock	1 2/3	2/3		18.4167	3.4255	0.884	0.2578
mozzarella cheese	2 3/4	3/4		-	-	-	-
oil				-	-	-	-

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