Risotto Chicken Croquettes
2 Cups leftover risotto
1 c. chicken meat, cooked and chopped
1/4 c. cream
1/4 c. grated parmesan
1/2 red bell pepper, minced
1/2 c. fresh green peas
bread crumbs, preferably panko
2 T. melted butter, OR cooking oil spray
salt and pepper
Mix all but the bread crumbs together in a bowl until well combined. Form
into balls the size used in billards (aka pool).
Roll balls in bread crumbs. Grease roasting pan, or casserole dish. Place
balls in pan, Chill in 'fridge for 2 hours.
Preheat oven to 350° . Pour butter over or spray croquettes with Pam for
added crunch. Bake 30-45 minutes.