Prep time 201 min
Cook time 20 min
Serves 6
Nutritional information per serving
Weight 6 g
Calories 299 cal
Total Fat 12.5 g
Saturated Fat 4.5 g
Carbs 30.8 g
Sugars 1.7 g
Sodium 498 mg
Protein 14.1 g


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  1. heat oil in a medium saucepan over medium heat; add onion, cook 2 minutes or until soft; add rice, cook a further 2 minutes, stirring constantly.
  2. stir in wine, half the water, MAGGI original seasoning and saffron. bring to boil, reduce heat, simmer stirring occasionally, until liquid has nearly evaporated. stir in remaining water, simmer a further 12 minutes or until all liquid has evaporated and rice is cooked.
  3. stir in parmesan cheese and parsley; cool slightly, stir in eggs.
  4. roll a tablespoonful of mixture around each cube of cheese, shape into a ball; coat with breadcrumbs. repeat with remaining mixture and cheese. refrigerate 1 hour.
  5. heat oil in a large frying pan over medium heat; add a few rice balls at a time, cook approx 3 minutes or until golden on all sides. drain; cook remaining rice balls.

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