Parmesan Risotto Balls
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 ⓘ
Instructions
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
1070
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).