adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cheat's crunchy pea and mint risotto balls recipe
0 Likes
Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Elevate your entertaining with simple, flavorful risotto bites.
Ingredients:
  • 300.00 gm medium-grain white rice
  • 573.75 gm chicken stock
  • 250.00 ml frozen baby peas
  • 125.00 ml grated pizza cheese
  • 40.00 ml shredded fresh mint leaves
  • 3 eggs, lightly beaten
  • 312.50 ml plain flour
  • 500.00 ml panko breadcrumbs
  • Vegetable oil, for deep-frying
  • 500.00 ml fresh mint leaves
  • 187.50 ml pecans, toasted
  • 82.50 ml finely grated parmesan
  • 1 garlic clove, crushed
  • 113.75 gm extra virgin olive oil
  • 42.00 gm lemon juice
  • 1 tsp finely grated lemon rind
Instructions:
  • Thoroughly rinse the rice under cold water. Combine it with stock in a saucepan and bring it to a boil over high heat, stirring occasionally. Reduce the heat to low and simmer, covered, for 15 minutes or until the liquid is absorbed and the rice is just tender. Remove from heat, sprinkle peas over the rice, and let it stand, covered, for 5 minutes before serving.
  • In a large bowl, mix the rice with cheese, salt, and pepper. Allow it to cool for 30 minutes. Then, add mint, 1/3 of the egg, and 1/4 cup flour, stirring until well combined.
  • Prepare an assembly line by setting up breadcrumbs on a plate, remaining flour in a bowl, and whisking the remaining egg with 1 tablespoon of cold water in a separate bowl. With wet hands, shape 2 level tablespoons of rice mixture into balls. Roll the balls in flour, dip in the egg mixture, and coat with breadcrumbs. Arrange the coated balls on a large plate and refrigerate for 30 minutes.
  • For the Mint and Pecan Pesto, start by placing half of the mint, pecans, parmesan, and garlic in a small food processor. Pulse until finely chopped. Transfer the mixture to a bowl and mix in the oil and lemon juice. Roughly chop the remaining mint and pecans and add them to the pesto. Season to taste, stir well, and transfer to a serving bowl. Finish by sprinkling lemon rind on top.

Similar Recipes