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frying Italian
Risotto Balls Recipe-1102

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Crispy on the outside, and soft and creamy on the inside, these tasty rice balls make an unusual side dish, or can be served as a party nibble with a pesto dipping sauce. Good with roast chicken, ham, or pork.

Yield: Makes 4–6 servings
Prep time: 15 Mins
Cooking time: 20–25 Mins


  • 1 cup Arborio rice
  • 1 vegetable bouillon cube
  • ½ cup Gruyere
  • 2 tbsp pesto
  • 1/3 cup plain dried bread crumbs
  • Vegetable oil, for deep-frying
  • Fresh basil leaves, for garnish (optional)


1. Bring the rice, bouillon, and 3¾ cups water to a boil in a large saucepan over high heat. Reduce the heat and simmer for about 15 minutes, until the rice is just tender.

2. Drain the rice well. Transfer to a bowl, stir in the Gruyere and pesto, and let cool.

3. Using moistened hands, roll the rice into walnut-sized balls. Coat in the bread crumbs.

4. Add enough oil to come halfway up the sides of a heavy frying pan and heat over high heat until the oil is simmering. In batches, fry the rice balls about 3 minutes, or until crisp and golden. Using a slotted spoon, transfer to paper towels to drain. Serve hot.


Prepare ahead:

The balls can be refrigerated 1 day in advance.

Leftovers can be added to salads or eaten as a snack.

Freezing Information: Freeze the uncooked rice balls for up to 2 month.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 2 cups added oil for frying.

379kcal (19%)
133mg (6%)
25g (39%)
4g (19%)
14mg (5%)
30mcg RAE (1%)
0mg (0%)
126mg (13%)
1mg (3%)

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