Beetroot Apple Rissoto Balls Recipe

Beetroot Apple Rissoto Balls Recipe

Article at a Glance




  • 1/2 Shallot minced
  • 1 Clove Gralic minced
  • 1 TBsp Olive Oil
  • 1 Cup Arboria Rice
  • 1/2 Cup of Vegetable Stock
  • 1 Cup of Beetroot Apple Soup
  • 1/4 tsp Salt & Pepper
  • 4 tsp G/F Flour
  • 1/2 Cup of Shelled Pistachios
  • 1/2 Cup of G/F Bread Crums
  • 1 Tbs Goat Cheese

Step By Step Instructions:

1. sautee shallots in olive oil over med heat in a med sauce pot for 1 min
2. Add garlic and sautee for 30 sec
3. Add uncooked Rice to the sautee pot and cook 30Sec
4. Reduce heat to low and add 1/2 vegetable stock
5. Stir and cook until all liquid is absorbed and then add the other 1/2 cup of vegetable stock
6.Continut to cook until liquid is absorbed
7. Add 1/4 cup at a time and continue to cook until all liquid is absorbed
8. remove rice from heat and place it in the metal bowl to cool
9. add g/f flour and combine
10. form small balls
11. make a small shallow hole and fill it with goat cheese then reform the ball so that cheese is hidden inside the ball
12. In the food processor add g/f bread crumps and shelled pistachios
13. Roll the balls in the bread crump mixture
14. Heat oil in the samll pot to 350 degrees
15. Drop the balls in and fry until golden brown on all sides
16. Serve it with remaining Beetroot Apple soup as dipping sauce

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