1 clove of garlic, crushed (or 1 tsp garlic paste)
1 tbsp unsalted butter
breadcrumbs
Method
In a pan, bring the water to the boil. Crumble in the stock cube and reduce to a simmer.
In a frying pan, add the butter, garlic, carrot, pepper and tomato. Cook for around 5 minutes.
Add the passata and the risotto rice. Stir until the rice is coated with the mixture.
A cup at a time, add the vegetable stock/water to the pan. Stirring constantly. Wait until each cup has been absorbed by the rice before you add the next.
When the rice is cooked and the sauce is thick, take off the heat and add the cheese. Stir well.
You can serve like this as risotto or allow to cool ready to make risotto balls.
Once the risotto is cool enough to handle, shape into balls and coat with the breadcrumbs.
Place the balls on a baking tray and bake in the oven at 180°c for 15 minutes until golden. I sprayed the tray with a little cooking spray first to avoid them sticking.
Serve and enjoy!
14 Replies to “Red pepper and tomato risotto balls”
Yes you can! Just make they are completely defrosted and properly reheated before eating. I reheat until they are piping hot and then let them cool down before giving them to Harry 🙂
You could use normal rice but your risotto wont be as creamy and the texture will be different. Personally I wouldn’t use normal rice but if you are looking to use up what’s in the cupboard then I’d say go for it!
You could do it with out but I don’t think it would bind together as well. Could you use dairy free cheese? There’s a huge range of dairy free in most large supermarkets x
Can you freeze these?
Yes you can! Just make they are completely defrosted and properly reheated before eating. I reheat until they are piping hot and then let them cool down before giving them to Harry 🙂
These are amazing!! My 10-month old loved them and I had to stop my husband from guzzling the lot! Thank you x
Yey! So glad your little one and your husband liked them! 🙂
For how much timecan it be freeze days, months..? Same question for the chicken nuggets recipe. Thank u!
I tend to keep in the freezer for up to 6 months. They never usually last that long before being eaten though!
Can normal rice be used instead?
You could use normal rice but your risotto wont be as creamy and the texture will be different. Personally I wouldn’t use normal rice but if you are looking to use up what’s in the cupboard then I’d say go for it!
You are my hero! Our little girl Nyla loves these (and so do I )! I love your website! x
Aww you’ve just made my day! Thank you so much!
Hi do you freeze these before or after baking?
I freeze them after. 🙂
These look delicious! Is the cheese necessary? My little one is dairy free.
You could do it with out but I don’t think it would bind together as well. Could you use dairy free cheese? There’s a huge range of dairy free in most large supermarkets x