Mushroom Risotto Balls Recipe

Name: Mushroom Risotto Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None large chicken bouillon cube; 1/4 cup butter; 2 oz button mushrooms, thinly sliced (about 3/4 cup); 1 None small brown onion, finely chopped; 1 clove garlic, crushed; 3/4 cup arborio rice; 1/2 cup shredded Parmesan; 1/3 cup packaged dried white breadcrumbs; None None Vegetable oil, to shallow-fry; None None Chili sauce, to serve

Servings: persons

1
Line a 11 x 7-inch (base measurement) baking pan with parchment. In a medium saucepan, heat 3 cups water and crumbled bouillon cube over high heat. Bring to boil. Reduce heat to low. Cover and keep hot.
2
Heat butter in a large heavy-bottomed saucepan over moderate heat. Add mushrooms, onion and garlic. Saute 5 minutes or until mushrooms are soft. Add rice. Stir 1 minute or until grains are well coated. Gradually add 1 cup of the hot stock to rice mixture, stirring constantly until all the liquid is absorbed. Repeat, adding 1 cup of stock at a time until absorbed. This takes about 20 minutes. Rice should be tender but still firm to the bite. Stir in Parmesan. Spread mixture into prepared pan. Cool. Place in fridge to cool completely.
3
Cut cooled risotto into 12 equal portions. Using damp hands, shape mixture into 12 balls. Place breadcrumbs on a plate. Roll balls in breadcrumbs to coat. Heat oil in large, deep frying pan over high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry balls, in batches, 3 minutes or until golden. Drain on paper towels. Serve with chili sauce.

366

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 10 ingredients. The key ingredients include: 1 None large chicken bouillon cube, 1/4 cup butter, 2 oz button mushrooms, thinly sliced (about 3/4 cup), 1 None small brown onion, finely chopped, and more.

Yes, Mushroom Risotto Balls falls under the Vegetarian 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!

Mushroom Risotto Balls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions