Risotto Balls


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Try a new way of preparing risotto - rolled into balls, crumbed and fried in the Airfryer. You can also use this recipe with leftover risotto.

Philips Airfryer
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Makes: 20 balls

  • Risotto
  • 1 tablespoon olive oil
  • 1 shallot or small onion, finely diced
  • 125g mushrooms, diced
  • 100g risotto rice
  • 1 cup (250ml) chicken stock
  • 25g freshly grated Parmesan cheese
  • 2 tablespoons flat leafed parsley, finely diced
  • salt and freshly ground pepper, to taste
  • Crumbing
  • 3 slices stale white bread
  • 1 tablespoon olive oil
  • 1 egg

Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Risotto: Heat up the olive oil in a thick bottomed saucepan and sauté the shallot. Add the mushrooms and fry until the liquid has almost evaporated.
  2. Stir in the rice and fry until the grains shine. Add the stock and slowly simmer the rice until ready, about twenty minutes.
  3. Mix the cheese and parsley through the risotto and season to taste with salt and pepper. Allow the risotto to cool then refrigerate for at least one hour.
  4. Crumbing: Grind the bread into fine crumbs in a food processor then mix in the olive oil. Continue to stir until it regains a loose crumb consistency. Pour the crumbs in a deep dish. Whisk the egg in another deep dish.
  5. Shape the risotto into walnut-sized balls. Coat the balls in the egg and then in the breadcrumbs.
  6. Preheat the Airfryer to 200 degrees C.
  7. Put 8 to 10 balls in the basket and slide the basket into the Airfryer. Set the timer to 5 minutes and bake the risotto balls until golden brown. Bake the rest of the balls in the same manner.

Learn more on Airfryers

The Philips Airfryer range offers a healthy and easy way to cook for yourself, your family and friends with some recipes requiring up to 80% less oil! But it doesn’t just fry, it also roasts, bakes and grills. For more information on Airfryers head to the Philips Airfryer Webpage .

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