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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.
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