Sun-Dried Tomato, Mozzarella And Basil Rice Balls

1. 1

   Pour the stock into a large saucepan. Bring to the boil. Add the rice, cover and simmer for 15-20 minutes, until the rice is cooked through and the liquid has been absorbed.

2. 2

   Meanwhile, finely chop the basil leaves. Finely dice the yellow pepper. Peel and finely dice the onion. Set aside, keeping the basil separate from the onion and pepper.

3. 3

   When the rice is done, uncover it and put the whole pan in a sink of cold water to cool the rice.

4. 4

   While the rice cools, put the olive oil and onion in a large skillet over medium heat. Cook for 2-3 minutes. Then add the yellow pepper and garlic. Cook around 5 minutes, until soft.

5. 5

   Add the passata to the skillet with the onion and pepper. Turn the heat to low. Give the passata mixture a chance to simmer and thicken slightly.

6. 6

   While it simmers, make the rice balls- add the cheese, egg yolk, flour, tomato paste, basil leaves and sundried tomatoes to the cooled rice. Stir it together well.

7. 7

   Shape the rice mixture into about 16 balls and place them on top of the sauce. Allow to simmer for 20 minutes, until the rice balls are cooked through.

8. 8

   Serve hot, sprinkled with parmesan cheese if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.