No image available
Member recipe

Risotto Balls

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by

Servings

Serves 6

The perfect way to use up leftover risotto

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 175g Risotto Rice
  • 1 Vegetable Stock Cube
  • 60g Gruyere Cheese, grated
  • 2 tbsp Pesto
  • 60g Breadcrumbs, dried
  • 5 tbsp Oil, for frying
  • 6 Basil Leaves, to garnish (optional)
  • Could also add 2 thin slices prosciutto, (air-dried ham, such as parma), cut into 1cm squares
  • For presentation purposes, you can serve with tomato marinara sauce

Method

    1. Place the rice and stock cube in a saucepan and pour in 900ml (11/2 pints) water. Place over a high heat, and bring to the boil. Cover, and simmer for 15 minutes, or until the rice is just tender.
    2. Drain the rice thoroughly, then stir in the cheese and pesto and allow to cool.
    3. Using dampened hands, divide the rice and roll into walnut-sized balls. Roll in the breadcrumbs to coat well.
    4. Heat about 1cm (1/2in) oil in a frying pan. Fry the balls for 5-10 minutes, or until crisp and golden on the outside. Drain on kitchen paper and serve with basil leaves (if desired). Alternatively, the balls can be deep-fried for 2 to 3 minutes, or until golden.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.