Goat Cheese Risotto Balls Recipe - Allrecipes.com
Goat Cheese Risotto Balls Recipe
  • READY IN 50 mins

Goat Cheese Risotto Balls

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

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 oyster sauce

Most Helpful Critical Review
Oct 12, 2010

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

Sep 28, 2009

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 falling away for about 5 minutes. This will help to cut down on the moisture so the bread crumbs will not break away while frying.

Jan 03, 2009

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.

Mar 08, 2005

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 checking them until at least 10 minutes. Turning them too soon or too often makes them fall apart. My nine year old loved it.

Jun 26, 2011

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

Jun 21, 2011

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 before putting them in the pan and it did seem to make the cooking process go faster, plus it was less of a mess as the risotto the first time fell apart a bit when flipped too early. And it's probably just me, but I found them extra good when dipped in to a bit of warm maple syrup.

Jan 12, 2010

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 Eve and the flavor was fabulous and I reveived many compliments -- even from my 94 yr. old grandma -in-law who is really hard to impress!


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  • Calories
  • 54 kcal
  • 3%
  • Carbohydrates
  • 0.4 g
  • < 1%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 60 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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