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

  • 200g Mushrooms Finely chopped

  • 4 cups Boiling water 

  • ½ cup Angel Food Dairy-free Parmesan

  • 100g Angel Food Dairy-free Mozzarella, grated

  • Parsley to taste, finely chopped (optional)

  • 1 ½ cup breadcrumbs (use gluten-free breadcrumbs if required).


  1. Fry the onion and garlic in the vegetable oil for 2 minutes, over a medium heat.

  2. Add the rice. Stir for 3-4 minutes.

  3. Add 2 cups of boiling water, the stock/seasoning, and the mushrooms.

  4. Simmer, stirring regularly, and adding the rest of the water as needed.

  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. 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. Roll the balls in the breadcrumbs. Chill for at least an hour.

  8. Fry the balls in vegetable oil until they are golden brown. Serve with your favourite sauce or chutney.