Parmesan Risotto Balls Recipe

Name: Parmesan Risotto Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp butter; 1 tbsp vegetable or olive oil; 1 None medium Spanish onion, finely chopped; 2 cloves garlic, minced; 3.5 oz Arborio rice; 5 cups hot vegetable stock; 1 tbsp lemon zest; 1 1/2 oz shredded Parmesan cheese; 3 oz Havarti cheese, cut into 24 cubes; 1/2 cup all-purpose flour; 2 None egg whites, lightly beaten; 1 cup dried breadcrumbs; None None vegetable oil, to deep-fry; None None tomato chutney, to serve; None None green salad, to serve

Servings: persons

1 tbsp butter
1 tbsp vegetable or olive oil
1 None medium Spanish onion, finely chopped
2 cloves garlic, minced
3.5 oz Arborio rice
5 cups hot vegetable stock
1 tbsp lemon zest
1 1/2 oz shredded Parmesan cheese
3 oz Havarti cheese, cut into 24 cubes
1/2 cup all-purpose flour
2 None egg whites, lightly beaten
1 cup dried breadcrumbs
None None vegetable oil, to deep-fry
None None tomato chutney, to serve
None None green salad, to serve

1
Heat butter and oil in a heavy-bottomed saucepan over medium heat. Cook onion and garlic for 3 mins, or until onion is soft. Add rice and stir to combine. Add 1/2 of the stock. Bring to a boil then reduce heat and simmer, uncovered, for 3-4 mins, or until liquid is absorbed. Stir in remaining stock. Simmer, uncovered, for 15-20 mins, or until liquid is absorbed and rice is tender. Remove from heat and stir in zest and Parmesan. Let cool.
2
Shape rice mixture into balls, each using around 2 tbsp mixture. Stuff each with a cube of cheese, moulding rice around cheese to enclose. Coat risotto balls in flour, shaking off excess. Dip in egg then breadcrumbs.
3
Heat vegetable oil in a large frying pan. Deep-fry risotto balls for 4-6 mins, or until golden and crispy. Serve with green salad and tomato chutney.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 tbsp butter, 1 tbsp vegetable or olive oil, 1 None medium Spanish onion, finely chopped, 2 cloves garlic, minced, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Parmesan Risotto Balls

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