Risotto Balls
Risotto balls are the "bonus meal" that comes from making risotto in your thermo mixer. There are SO many risotto recipes for thermo mixers out there – it’s one of the dishes that the mixer is renowned for. And the great thing is, it makes a LOT. So, when you have leftovers of your favourite risotto, this is the perfect way to get rid of them. They are both time and cost effective which is perfect for a lunchbox snack! We recommend making up the polenta / Parmesan cheese mix and having that ready to go in a snap lock bag in the freezer so it doesn’t matter how much risotto you have left over – you’ll be ready!
Recipe Tester Feedback: "A great way to change up the standard risotto dish. My kids have requested this next time risotto is on the menu!" - Kylie
No: Gluten / Nuts
Contains: Dairy / Egg
*Variations: Can be made without Egg
Preparation Time approx. 30 seconds / ball
Cooking Time 10-20 minutes
Serves dependent on amount of leftover risotto
Can be frozen
Ingredients
- leftover Risotto
- Parmesan cheese - 75g
- polenta - 150g
- paprika - 1 tsp
- seasoning of choice - e.g. salt, pepper, paprika, cayenne, herbs, etc.
- eggs - for coating, *omit for EF
- plain flour - gluten free (optional
Method
Seasoning:
- Add the Parmesan cheese (75g) to the bowl. Mix Speed 9 / 10 seconds.
- Add polenta (150g), paprika (1 tsp) and any further seasonings you wish to add. Mix Speed 3 / 10 seconds.
- Either leave it ready to use or store it in a snap lock bag in the freezer for the next time you have risotto.
Option 1:
- Roll a ball out of your leftover risotto.
- Roll the balls in the seasoning mix (polenta, Parmesan, seasonings).
- Place them on a tray.
- Bake in a 200C oven for 10 minutes.
- Set aside to cool. Freeze separately on a tray then transfer to a snap lock bag.
- Serve hot by reheating in the oven, airfryer or microwave.
Option 2:
- Roll the ball in flour, then whisked egg, then seasoning mixture.
- Bake in a 200C oven for 20 minutes.
- Set aside to cool. Freeze separately on a tray then transfer to a snap lock bag.
- Roll a ball out of your leftover risotto.
- Serve hot by reheating in the oven, airfryer or microwave.
Note: This option leads to a crispier, more resilient ball, but tends to take longer. Both options are yum!
