RISOTTO BALLS
The perfect way to use up leftover risotto
Provided by paulafletcher
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- 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.
- Drain the rice thoroughly, then stir in the cheese and pesto and allow to cool.
- Using dampened hands, divide the rice and roll into walnut-sized balls. Roll in the breadcrumbs to coat well.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love