← Back to Search Results
frying Italian
Risotto Balls Recipe-1102

Photo by:
Comments: 0
 

Recipe

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

Ingredients

  • 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)

Directions

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.

Notes

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%)
31g
0g
25g (39%)
0g
4g (19%)
15g
4g
14mg (5%)
1g
7g
18mg
50mg
30mcg RAE (1%)
0mg (0%)
126mg (13%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
desserts-4-today Desserts 4 Today
by Abby Dodge
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-provence-cookbook The Provence Cookbook
by Patricia Wells
cook-with-jamie Cook with Jamie
by Jamie Oliver
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?