Goat cheese stuffed risotto balls

    (13)
    1 hour 50 min

    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.


    13 people made this

    Ingredients
    Makes: 10 

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

    Method
    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 & ratings
    Average global rating:
    (13)

    Reviews in English (10)

    0

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

    by
    20

    it's really good even thought i've made some minor changes in the original recipe, like cooking the arborio in saffron chiken stock and seassoning the goat with a sprinkle of dill and some oyster sauce  -  06 Feb 2003  (Review from Allrecipes US | Canada)

    by
    16

    After rolling ingredients freeze for about 15 minutes. Dip in milk and egg mixture roll in Panko Bread crumbs and allow them to sit on a rack with something under the rack to catch the crumbs falling away for about 5 minutes. This will help to cut down on the moisture so the bread crumbs will not break away while frying.  -  23 Sep 2009  (Review from Allrecipes US | Canada)

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