- 2 egg whites
- 2 Tbsp. flour
- ¼ cup panko breadcrumbs
- 1 package Mushroom Risotto
- Preheat oven to 350 F.
- Place risotto, flour, eggs and breadcrumbs in separate dishes.
- Roll risotto into six to eight balls.
- Roll each ball into the flour then dip into the egg and finally coat with the breadcrumbs.
- Place on a greased baking sheet. Lightly spray with nonstick spray.
- Bake for 20 minutes, flip halfway through.
Thank you for reading 🙂