Usage
Preparation: Oven (220°C): bake the risotto balls for 11-14 minutes in the center of a preheated oven. Air fryer (200℃): put the desired amount of risotto balls in the basket (max. 12 pieces) and heat in a preheated air fryer for about 10 minutes. Let the risotto balls rest for at least 2 minutes before serving. Consult the air fryer's instructions for any deviations in preparation method and maximum quantity. Not suitable for the deep fryer.
Ingredients
Ingredients: water, wheat flour, milk, 9.7% risotto rice, vegetable oil (palm oil, rapeseed oil, sunflower oil [in varying proportions]), 5% tomato, 4.5% tomato puree, salt, sugar, 0.8% sun-dried tomato, thickener (cellulose gum [E466], hydroxypropyl methylcellulose [E464], methylcellulose [E461]), herbs (including 0.2% basil), flavouring, onion, stabilizer (carrageenan [E407], diphosphates [E450], sodium carbonates [E500]), yeast, potato starch, dried glucose syrup, spices, dextrose, wheat gluten, vegetarian rennet, starter culture, acidity regulator (calcium chloride [E509]), color (ammonia caramel [E150c]), food acid (citric acid [E330]), invert sugar syrup.
Of which added sugars 1.1g per 100 grams and of which added salt 0.84g per 100 grams
