Leftover Risotto Balls

Create a tasty treat with your leftover risotto. These Leftover Risotto Balls are a new take on the traditional Italian arancini.

Ingredients (serves 2)
1/2 cup plain flour
2 eggs
100g sage and onion stuffing mix
Vegetable oil spray
Leftover risotto

Preheat oven to 180°C (160°C fan forced). Place flour in one bowl, stuffing mix in another and whisk eggs in a third. Use wet hands to shape a handful of the leftover risotto into a ball and repeat with all remaining risotto.

Roll risotto balls in the flour one at a time, shaking off the excess. Dip in the whisked egg, then roll each ball in the stuffing mix, pressing to coat. Place balls on an oven tray covered with baking paper and spray lightly with oil. Bake for 20 minutes until golden.

Tip: Placing a piece of bocconcini in the centre of the ball makes for a lovely surprise.

For a fantastic risotto recipe why not try our Oven Baked Risotto with Pumpkin and Sage

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