Ingredients
1
carton (32 oz) Progresso™ chicken broth
1/4
cup vegetable oil
1
small or medium onion, finely chopped
Kosher salt
1
cup uncooked Arborio rice
1
cup dry white wine
4
oz shredded Parmesan cheese
Black pepper
Vegetable oil, for frying
2 1/2
cups Progresso™ plain panko crispy bread crumbs
1
bag (12 oz) broccoli & cheese sauce
1
egg
Preparation
In 2-quart saucepan, heat broth to simmering.
In 12-inch skillet, heat 1/4 cup oil. Cook onion and a pinch of salt in oil 5 to 7 minutes or until onion is soft and translucent. Add rice and cook 1 minute, stirring constantly. Add wine; cook and stir until absorbed into rice. Add broth, 1 cup at a time, and stir constantly, until absorbed into rice. Add cheese; cook until melted. Add pepper and more salt to taste.
Cool in refrigerator at least 2 hours but no longer than 12 hours.
Heat 3 inches of oil in large pot over medium heat to 360°F.
While oil is heating, place 1 1/2 cups of the bread crumbs in a bowl, and season with salt and pepper. Microwave broccoli 5 minutes.
Mix egg and remaining 1 cup bread crumbs into rice mixture. Scoop into 3-inch balls, pressing small scoop of broccoli into center of each. Coat balls in bread crumbs, and fry in batches 3 to 5 minutes or until golden brown.
Transfer to paper towels to drain. Cool slightly, and serve.
