Goat Cheese Risotto Balls

Goat Cheese Risotto Balls

9 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Lindsay
Recipe by  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

Adjust Servings

Original recipe yields 10 servings

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 (9)

Rate This Recipe
RUIESCOFF
19

RUIESCOFF

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

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
10

inounvme

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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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 54 cal
  • 3%
  • Fat
  • 4.7 g
  • 7%
  • Carbs
  • 0.4 g
  • < 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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