These make a delicious party snack.

Recipe by Carla Beardshaw.

Dairy, soy and nut free. Can be made gluten-free.

Ingredients

  • Click here for printable version of the recipe: Risotto Balls
  • 1 ½ cup
    Arborio rice (300g)
  • 1 Tbsp
    Vegetable oil
  • 1
    Large onion Finely diced
  • 1
    Clove of garlic Crushed
  • 1 Tbsp
    Vegetable stock Or salt and pepper to taste. Use gluten-free stock if required.
  • 1 pinch
    Chilli flakes To taste
  • 200 g
    Mushrooms Finely chopped
  • 4 cups
    Boiling water
  • ½ cup
    Angel Food parmesan alternative
  • 100 g
    Angel Food mozzarella alternative Grated
  • Parsley To taste, finely chopped (optional)
  • 1 ½ cup
    Breadcrumbs Use gluten-free breadcrumbs if required.

Instructions

  1. Step 1
    Fry the onion and garlic in the vegetable oil for 2 minutes, over a medium heat.
  2. Step 2
    Add the rice. Stir for 3-4 minutes.
  3. Step 3
    Add 2 cups of boiling water, the stock/seasoning, and the mushrooms.
  4. Step 4
    Simmer, stirring regularly, and adding the rest of the water as needed.
  5. Step 5
    When the rice is cooked, take it off the heat and stir in the parmesan and mozzarella (and also the parsley, if you are using it).
  6. Step 6
    Let the mixture cool to room temperature. Roll it into 40g balls (it will make 30 balls approximately), or alternatively make bigger portions and flatten them into risotto cakes.
  7. Step 7
    Roll the balls in the breadcrumbs. Chill for at least an hour.
  8. Step 8
    Fry the balls in vegetable oil until they are golden brown. Serve with your favourite sauce or chutney.