How To Make Margherita Risotto Balls
Everyone knows that the main dish is the star of the dinner table! Your main course will be the centerpiece of your whole meal, so make the best serving with our main dish recipes! From steak to pasta and dumplings, our main dish recipes are here to show you that anyone can create a delicious main course meal that’s sure to leave a lasting impression.
Serves:
Ingredients
- 2 cups risotto rice
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 4 oz mozzarella cheese, cut into small cubes
- 1 cup bread crumbs
- 2 eggs, beaten
- Salt and pepper to taste
- Oil for frying
Instructions
-
In a large saucepan, heat some oil over medium heat. Add the onion and garlic and cook until softened.
-
Add the risotto rice and stir for 1-2 minutes until coated with oil and slightly toasted.
-
Slowly add the vegetable broth, one cup at a time, stirring constantly until each cup is absorbed. This should take about 20 minutes.
-
Once the rice is cooked and creamy, remove from heat and stir in the Parmesan cheese and basil. Season with salt and pepper.
-
Let the risotto cool slightly, then take a small handful and flatten it in your palm. Place a cube of mozzarella in the center and roll it into a ball, sealing the cheese inside. Repeat with the remaining risotto.
-
Dip each risotto ball into beaten eggs and roll in bread crumbs to coat evenly.
-
Heat oil in a deep pan or skillet over medium-high heat. Fry the risotto balls until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.
-
Serve the Margherita Risotto Balls hot with your favorite marinara sauce or as an appetizer with a side salad.
Nutrition
- Calories : 320kcal
- Total Fat : 8g
- Saturated Fat : 4g
- Cholesterol : 98mg
- Sodium : 750mg
- Total Carbohydrates : 52g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 11g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
