Arancini aux restes de poulet et de risotto

Arancini aux restes de poulet et de risotto

4.4 15 ratings
Prep. 40 min
Total 1 h 20 min
4 portions

Ingredients

  • de parmesan coupé en morceaux
    100 g
  • d'échalotes
    60 g
  • gousse d'ail
    1
  • de beurre
    40 g
  • de reste de poulet effiloché
    150 - 250 g
  • de crème liquide 30-40% m.g.
    100 g
  • de reste de risotto
    600 g
  • de farine de blé
    75 g
  • œufs battus
    2
  • de chapelure
    250 g
  • d'huile de friture
    1000 g

Nutrition per 1 portion

Calories 1134.5 kcal / 4732.5 kJ
Protein 42.3 g
Fat 67.8 g
Carbohydrates 85.5 g
Fibre 5.3 g
Saturated Fat 26.3 g
Sodium 1185.8 mg

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