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Member recipe

Risotto Balls

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Serves 6

The perfect way to use up leftover risotto

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  • 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


    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.

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