Mushroom Risotto Balls

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I made these recently from an old UK edition Good Housekeeping cook book called 'Light & Easy' - and they are both, as well as being very tasty. Serves 4
15 g butter
1 garlic clove, crushed
125 g arborio rice
175 g chestnut mushrooms,finely chopped
350 ml light stock
75 g Parmesan, grated
2 tbsp chopped fresh parsley
40 g wholemeal breadcrumbs
1 egg, beaten
1. Melt the butter in a large, non-stick saucepan.  Stir in the garlic and the rice and cook, stirring, for 1 - 2 minutes.  Add the mushrooms, stock and seasoning and bring to the boil.
2. Reduce the heat and cook, stirring occasionally, for 20 minutes or until all the liquid has been absorbed and the rice is tender.  Remove from the heat and add 50g Parmesan cheese and the parsley.  Mix well.
3. Allow the mixture to cool.  With wet hands, shaped the mixture in 8 small, round cakes.  Mix the breadcrumbs with the remaining Parmesan.  Dip the cakes in the beaten egg then roll them in the breadcrumb mixture to coat.
4. Place on a lightly greased baking sheet and cook at 190C/ Gas 5 for 15 - 20 minutes or until warmed through.
Main Ingredient   Rice/GrainsPrep Time   less than 15 minutes
Cooking Time   45 minutes


Member since Jun 2010

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