Goat Cheese Risotto Balls

Goat Cheese Risotto Balls

9

"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

50 m servings 54 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 0.4g
  • < 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

9
  1. 12 Ratings

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Most helpful positive review

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 oyste...

Most helpful critical review

Mehh. They were ok. People seemed to like them, but I found them rather bland.

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 oyste...

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 f...

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.

I made this as is. I used a herb/garlic risotto mix. It is messy making the balls up, but well worth it. It really does take 40 minutes to fry. Used med/high heat. Don't even bother checkin...

These were very good although it was very sticky creating the balls. Also they took a long time to cook.

I made this for my boyfriend who always gets the risotto balls at our favorite restaurant. They were good but it did take a long time to cook. I made it again using pancos to cover the balls b...

I had one heck of a time frying these in the pan -- other recipes on line call for deep frying -- so next time I will try stuffing then flattening like a crab cake. I made these for Christmas E...

I already believe it deserves four stars. I already like to make risotto but for some reason I never thought of doing anything new with any left overs. Maybe because I love risotto so much I t...

Mehh. They were ok. People seemed to like them, but I found them rather bland.