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Ingredients
Rice
- 130 g Parmesan cheese, cut in pieces (2 cm)
- 800 g water
-
1
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade - 1 pinch fine sea salt
- 250 g Arborio rice
- 1 pinch saffron threads
- 1 Tbsp water, hot
Red Pesto
- 150 g sun-dried tomatoes in oil, drained
- 20 g fresh basil leaves
- 60 g toasted pine nuts
- 1 garlic clove
- 1 pinch ground black pepper
- 40 - 50 g extra virgin olive oil, to taste
Batter
- 170 g plain flour
- 160 g water
- 1 medium egg
Assembly
- frying oil (e.g. sunflower or vegetable)
- 200 g breadcrumbs (see tip)
- Nutrition
- per 1 piece
- Calories
- 1569 kJ / 376 kcal
- Protein
- 9.1 g
- Carbohydrates
- 34.5 g
- Fat
- 21.9 g
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