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Jac's Italian Risotto Muffins Image
@jact

Jac's Italian Risotto Muffins

Prep 20m
Cook 30m
Total 50m

Ingredients

Steps

1
Preheat oven to 180deg Celsius
2
Prepare muffin cases in muffin tray
3
Heat oil over medium heat in frypan. Cook onions and garlic until soft, add zucchini and cook, stirring, for 2 – 3 mins. Cool, and then stir in the rice, eggs, cream, rosemary and sundried tomato. Season, then stir in half the fetta and all of the parmesan.
4
Fill the muffin cases level with top of muffin tray, sprinkle with remaining fetta. Bake for 30mins or until browned. Cool slightly in cases before removing.

Nutrition Facts

Per serving
Protein: 14% of calories Carbs: 31% of calories Fat: 55% of calories

739 calories

Calories from

  • Protein 14%
  • Carbs 31%
  • Fat 55%
  • Fat High 44 g 67%
  • Saturated Fat High 17 g 85%
  • Carbohydrates 56 g 18%
  • Fiber 4 g 16%
  • Sugar 7 g 14%
  • Protein High 24 g 48%
  • Cholesterol High 163 mg 54%
  • Sodium High 1,283 mg 53%

% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.

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