Lemon Parmesan Risotto Balls Recipe

Name: Lemon Parmesan Risotto Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups vegetable stock, can use store bought low sodium vegetable broth or stock; 2 medium onions, finely diced; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 1/2 cups arborio rice; 3/4 lemon, juice and zest of; 1 cup freshly grated parmesan cheese; 1/2 cup freshly grated parmesan cheese, garnish; 1/2 cup shredded mozzarella cheese; 1 cup half-and-half; 3 tablespoons finely chopped parsley; 5 cups panko breadcrumbs; 4 cups vegetable oil, for frying

Servings: persons

5 cups vegetable stock, can use store bought low sodium vegetable broth or stock
2 medium onions, finely diced
2 tablespoons olive oil
2 garlic cloves, minced
1 1/2 cups arborio rice
3/4 lemon, juice and zest of
1 cup freshly grated parmesan cheese
1/2 cup freshly grated parmesan cheese, garnish
1/2 cup shredded mozzarella cheese
1 cup half-and-half
3 tablespoons finely chopped parsley
5 cups panko breadcrumbs
4 cups vegetable oil, for frying

1
["RISOTTO:.", "Heat the vegetable stock in a pot next to the risotto pot, keep ladle in it to use.", "Saute the onion in the olive oil until wilted, add the garlic and cook for another minute or so.", "Add in the Arborio rice and saute for a few minutes, making sure all the rice pieces are toasted slightly.", "Add in just enough stock to cover the rice and stir frequently.", "As the rice absorbs the stock add the remainder of the stock and let the risotto cook through.(16-20 minutes).", "If it is not tender add some hot water until the risotto is tender.", "When cooked through add in 1/2 of lemon juice, lemon zest, Parmesan, mozzarella and half-and-half and parsley leaves.", "Mix thoroughly.", "Taste to see if there is enough lemon juice, if not add the remaining amt. Also, check for seasonings; add salt and pepper to taste.", "Allow to cool for an hour or so.", "FRY THE BALLS:.", "Heat the oil to 375F in a large pot.", "Place the panko bread crumbs in a shallow dish.", "Using a small spoon or small ice cream scooper form the risotto into 1"" balls and roll them in the bread crumbs.", "Set aside until complete.", "Place a few balls in the hot oil at a time.", "Cook the balls for 2-3 minutes.", "Drain them on paper towels.", "Sprinkle with Parmesan and serve.", "*Use with a marinara type sauce for dipping."]

3201

kcal

Calories

267

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 cups vegetable stock, can use store bought low sodium vegetable broth or stock, 2 medium onions, finely diced, 2 tablespoons olive oil, 2 garlic cloves, minced, and more.

Yes, Lemon Parmesan Risotto Balls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Parmesan Risotto Balls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions