Southwest Risotto Balls

Leftover risotto is transformed into a hearty appetizer with the help of some Mexican spices and pantry items. Southwest Risotto Balls and Avocado Ranch Dip are perfect for a fiesta!

My family loves Mexican recipes but one thing that we are not a fan of are leftovers. Brooks will only eat two things that are leftover from previous meals: pizza and ham.

I made risotto the other night and, as usual, I made too much so I needed to find a way to use the leftover risotto and make it into a new dish that even Brooks will eat.

Risotto Balls

If you are not familiar with risotto, here is a quick note about it. Risotto is a rice dish that comes from North Italy that consists of starchy, short-grain rice called Arborio rice that is slow cooked with a broth or other flavorful liquid.

I use a lot of white wine when I make risotto but you can use chicken or vegetable broth.

When I made it the other day, I used vegetable broth and a little bit of butter because I wanted to keep it simple since the kids were eating it too.

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How do you make risotto?

I used 2 cups of Arborio rice and toasted the rice in a saucepan with 1 tablespoon of butter. Once the rice was toasted, I slowly added warm broth, 1 cup at a time, until all 6 cups were used and the rice was creamy and cooked through.

This made 6 cups of rice and we were left with 2 cups once we were done eating.

I put it in the refrigerator for later knowing I could turn it into something great.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

When I was ready to repurpose the risotto, I grabbed my the rest of my provisions!

These risotto balls also required a few other ingredients that I already had on hand as well: sour cream, ranch seasoning (homemade but you can use the packaged one to save time), shredded cheese, panko breadcrumbs, and an egg.

Time to clean out the fridge and make a summer fiesta!

Tapas Tips & Tricks

I hate when I get home and my avocados are all bruised and over-ripe. The easiest way to find a good one (or two or three) is by looking at the stem.

1. Grab one with the stem attached. It should be firm but tender when you gently squeeze.
2. Pop the stem off. The avocado “belly button” should be green, not brown. If it’s brown, it is past it’s prime and you should put it back.
3. When you cut it open it will be perfect:)
4. Store leftover avocados in an air-tight environment. The air is what turns your pretty green to a yucky brown/gray.
5. I store my ripe ones, that I can’t use right away, in my vacuum sealer and place in my freezer.  They stay perfect for a few months and ready for smoothies or guacamole.
6. You can also make your guacamole and then store in the vacuum bags too. If you are storing in a food storage container, cover the top with plastic film directly on the guacamole to keep the air out.

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

These Southwest Risotto Balls are the perfect way to use up leftover risotto or rice, are a great meal with a salad, and make the perfect party appetizer! My Avocado Ranch Dip is the perfect sidekick!

More Easy Appetizers

• Southwest Potato Croquettes
• Cheesy Alfredo Arancini Balls
• Southwest Spiced Chicken Wings
• Southwest Dipping Oil
• Zesty Southwest Seasoning
• Southwest Pepitas

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