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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

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.
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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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