Quick & Easy

Mozzarella and sun-dried tomato risotto balls

Crispy Italian-style risotto balls that are fantastic for sharing with friends and family.
mozzarella and sun-dried tomato risotto balls
30 Item
1H 15M
1H 30M



1.Place stock and the water in medium saucepan; bring to a boil. Reduce heat; simmer, covered.
2.Meanwhile, heat olive oil in medium saucepan; cook onion and garlic, stirring, until onion softens. Add rice; stir to coat in onion mixture. Stir in ½ cup of the simmering stock mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture, in ½-cup batches, stirring, until liquid is absorbed after each addition. Total cooking time should be about 35 minutes or until rice is just tender. Stir in herbs and tomato, cover; cool 30 minutes.
3.Roll heaped teaspoons of the risotto mixture into balls; press a piece of cheese into centre of each ball, roll to enclose. Coat risotto balls in breadcrumbs.
4.Heat oil in wok; deep-fry risotto balls, in batches, until browned lightly and heated through.

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