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

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

Difficulty

medium


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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