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Goat Cheese Risotto Balls

Goat Cheese Risotto Balls

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Lindsay

Lindsay

Any kind of risotto will work when preparing these tasty fried risotto balls stuffed with goat cheese. Use a prepackaged mix, or leftovers. As an appetizer or entree, Goat Cheese Risotto Balls are a favorite.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Prepare risotto according to package directions. Chill in the refrigerator at least 1 hour, until cooled.
  2. Roll risotto into 2 inch 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 paper towels and serve hot.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

RUIESCOFF
19

RUIESCOFF

1/25/2004

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

Stacey Clark
13

Stacey Clark

1/3/2009

My whole family loved this and to fry them faster i coated them in egg and milk mixture then rolled them in panko very good.

inounvme
11

inounvme

9/28/2009

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.

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