Goat cheese stuffed risotto balls

Goat cheese stuffed risotto balls


13 people made this

About this recipe: This recipe is a great way to use leftover risotto rice. Goat's cheese is used to stuff risotto balls, then pan-fried to perfection. Serve as a side dish or nibble.


Makes: 10 

  • 150g dry flavoured risotto
  • 115g goat's cheese
  • 1 tablespoon olive oil

Prep:10min  ›  Cook:40min  ›  Extra time:1hr cooling  ›  Ready in:1hr50min 

  1. Prepare risotto according to packet directions. Chill in the fridge at least 1 hour, until cooled.
  2. Roll risotto into 5cm mounds. Place a marble-sized chunk of goat cheese on each mound. Press cheese chunks into mounds, then roll mounds around cheese, creating balls.
  3. In a medium saucepan over medium heat, heat the oil and cook the risotto balls, turning occasionally, until evenly golden brown. Drain on kitchen paper and serve hot.

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Reviews (1)


different,but pleasant. Bit difficult to fry them evenly,but tasty. Need bit more goats cheese for me. - 16 Apr 2012

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