Goat cheese stuffed risotto balls

    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

    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 in English (10)


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


    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)


    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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