Mushroom Risotto Balls with Lemon Roasted Asparagus


Mushroom Risotto Balls with Lemon Roasted Asparagus











Ingredients:
left over mushroom risotto
1 cup bread crumbs
1 egg beaten
1 cup quattro formaggi
vegetable oil
asparagus stalks
sea salt
1 lemon
1 tbsp. olive oil


Directions:
roll left over risotto into golf ball sized balls
dip risotto into egg wash, roll in shredded cheese mixture (quattro formaggi)
roll in breadcrumbs until fully covered
heat oil in deep saute pan and fry, turning as necessary until golden brown on all sides
*serve with marinera sauce, ranch or garlic cream sauce


Directions for asparagus:
break ends off of asparagus, they will naturally break where needed
toss stalks in olive oil and arrange on baking sheet
cut lemon in half and squeeze a healthy amount of juice on asparagus
sprikle with sea salk
put rack in oven approx. 6" from broiler
broil at 500 degrees for 10 minutes or until asparagus becomes very fragrant

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