It’s cooling down so we are warming things up and sharing this delicious, healthy risotto ball recipe we’re sure the whole family will enjoy!

• 1 onion – finely chopped
• 1 clove garlic – crushed
• 1½ cups arborio rice
• 3 cups vegetable stock
• 200 grams Swiss brown mushrooms – finely chopped and sautéed in a fry pan with a little water
• ¼ cup semi dried tomatoes – finely diced
• 1 zucchini – grated
• A handful of basil leaves – finely chopped
• Parmesan, salt and pepper – to taste
• 2 eggs – beaten

• Sauté onion and garlic in a little water then add rice. Ladle vegetable stock broth (one ladle at a time) until rice is cooked.
• Place cooked rice in a large bowl then add cooked mushrooms, diced semi dried tomatoes, grated zucchini, chopped basil, parmesan, salt and pepper and mix all together.
• Beat the two eggs with a fork and combine thoroughly with the other ingredients.
• Roll into balls.
• Place balls on a grease proof paper lined tray and cook at 180° C for 12 minutes.

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