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Risotto Balls
Serves 6
Easy
Total time:
The perfect way to use up leftover risotto
Skip to 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
- For presentation purposes, you can serve with tomato marinara sauce
Method
step 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.step 2
Drain the rice thoroughly, then stir in the cheese and pesto and allow to cool.step 3
Using dampened hands, divide the rice and roll into walnut-sized balls. Roll in the breadcrumbs to coat well.step 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.
