Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1

  small

  shallot -- minced

1 1/2

  tablespoons

  unsalted butter

1

  cup

  long-grain rice

2

  tablespoons

  fresh parsley -- chopped

2

  cups

  low sodium chicken broth

1

  whole

  egg

1/2

  cup

  grated fresh Parmesan cheese

1

  teaspoon

  Italian seasoning

1/2

  cup

  panko

1/4

  cup

  olive oil

Melt butter and add shallot. Cook until softened.

Add rice and sauté until rice is coated well.

Add parsley and broth. Heat to boiling.

Reduce heat and cover and simmer for 20 minutes.

Stir in egg, cheese, and Italian seasoning.

Shape into 16 croquettes. Roll in bread crumbs.

Heat oil in large skillet and cook croquettes until golden.

Drain on paper towels.

Makes 6 Servings