Risotto Balls are the ultimate recipe for repurposed leftovers. It's the perfect way to reinvent your dish and not get bored with the same meal two nights in a row. The good thing about risotto is that the flavour options are endless, which means it's the same deal for these little delights too.
Most risotto balls are deep fried, but I wanted the oven-baked option so it was a bit healthier. The kids LOVED the cheese surprise in the middle and they were a delicious Sunday night almost home-made takeaway kind of meal. Enjoy!
Ingredients (makes 12 balls)
1/2 batch risotto (try this Leek & Bacon Risotto or this Pumpkin Risotto), cooled
12 small cubes cheese (you can use tasty, mozzarella or bocconcini)
3/4 cup plain flour
2 eggs, lightly beaten
1 cup breadcrumbs
1 teaspoon dried herbs
olive oil spray
Method
Preheat oven to 180 degrees fan-forced.
Place plain flour, eggs and breadcrumbs (mixed with herbs) in separate, shallow dishes.
With wet hands, take large handfuls of risotto. Place a cube of cheese in the middle. Roll in flour, then egg, then breadcrumbs. Place on a lined baking tray.
Repeat for the rest of the risotto to make 12 balls. Lightly spray with oil.
Bake for 20 minutes until golden and crunchy on the outside.
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