Risotto Balls with Sun Dried Tomato Pesto

Here’s another really beautiful appetizer it is my leftover risotto balls. These are very simple to make and they are absolutely gorgeous, especially when you pair it with my sun-dried tomato pesto. I am just going to get to the recipe here, so you can get back to make the evening more magical.

Ingredients:

3 cups cooked risotto

1 cup vegetable oil

2 eggs, lightly beaten

1 cup Italian seasoned fine dry bread crumbs

Sundried Tomato Pesto:

2 cups sun dried tomatoes, drained, if packed in oil

1 cup of freshly grated Parmesan cheese

1/4 cup extra virgin olive oil

1/4 cup packed fresh basil leaves

2 garlic cloves, crushed under a knife and peeled

Directions: 1 Using lightly greased or wet hands, shape leftover risotto into 1-inch balls. Return balls to the baking pan. Cover and chill about 2 hours or until balls are completely chilled.

2 In a large skillet, heat 1 cup oil over medium-high heat. Roll rice balls in beaten eggs, then in bread crumbs to coat.

3 Cook rice balls, one-fourth at a time, in hot oil for 2 to 3 minutes or until golden brown, carefully turning once. Using a slotted spoon, remove rice balls and drain on paper towels. Keep warm in a 200 degrees F oven while cooking the remaining rice balls. Once all the balls cooked plate them with a side of sun dried tomato pesto.

Sun dried tomato pesto:

Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste. This pesto will keep in the fridge inside an airtight container up to one month.

Leftover Risotto pudding turns into Tropical Risotto Pops

I believe necessity is truly the mother of invention. However a mother craving something sweet is the mother of this creative Tropical Risotto Pops. These will be in my upcoming cookbook Set the Table with Love. Enjoy!

Tropical Risotto pops

Ingredients

  • 1 cup arborio rice
  • 2 cups unsweetened almond milk
  • 2 1/2 cups unsweetened pineapple juice (divided)
  • 1/2 cup of dehydrated coconut flakes
  • 1/2 tbsp of ginger
  • 1/4 tsp sea salt
  • 1/8 tsp ground nutmeg (freshly)
  • 2 tbsp butter
  • 1/4 cup of organic honey
  • 1/4 cup of organic cane sugar
  • 1/2 tsp vanilla extract

If you making just the pudding, dice a 1/2  cup of mango and a 1/2 cup of pineapple, for garnish.

1794785_10152020089633613_1089980366_n
Tropical Risotto pudding

Combine 1 cup of rice with 1 1/2 cups of pineapple juice in a pot.  Bring to boil. Reduce heat to medium, stirring constantly until liquid is absorbed. Add the other 1 cup of pineapple juice.  Stir constantly until liquid is absorbed. Add in spices and dehydrated coconut and stir.  Add the 2 cups of almond milk 1 cup at a time. When you add the first cup of almond milk go ahead and add the honey, sugar and vanilla extract, stirring constantly. Add the last cup of almond milk and continue to cook and stir until liquid is absorbed .  Total cooking time is about approximately 30 minutes.

You can serve this Risotto on a bowl and add the mangos and pineapple. I added a little cinnamon, nutmeg and drizzle a lithe honey on top of the fruit. So warming to the belly.

Okay now for the Risotto Balls.

I took the leftover Risotto and put it in my fridge. I came home and needed something sweet but creative.

I took the Risotto with a ice cream scoop and rolled little balls into them. I drizzled honey on them so my coconut mixture would stick to the balls. I dipped them in a mixture of

Ingredients

1/2 cup of organic dehydrated coconut

1 tsp of ginger powder

1 tsp of golden sugar sprinkles

dash of sea salt. 

Now to get them to hold onto the stick. Melt down some organic white chocolate, dip the sticks half way into the white chocolate. Stick the balls onto the sticks and place them in the freezer until the chocolate hardens. You know have a Tropical Risotto Pop!

Oh psst.. Remember to Set the Table with Love. 🙂

 IMG_2559