Deep-fried risotto balls
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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To make the risotto balls, roll the cooked risotto into balls and put some of the grated cheese into the centre of each ball.
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Coat the balls in breadcrumbs.
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Deep-fry in the hot oil for 2-3 minutes until golden. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
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Serve the risotto balls with the lemon wedges
Ingredients
- 175g/6¼oz mushroom risotto, cooked
- 50g/1¾oz Manchego cheese, grated
- 100g/3½oz breadcrumbs
- 600ml/21¼fl oz oil, for frying
- lemon wedges, to garnish
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