Last updated on February 6th, 2020 at 04:35 am
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.
What is Risotto?
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.
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.
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!
This post may contain affiliate links. I earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchase helps support this blog at no additional cost to you and allows me to continue bringing you delicious recipes and funny stories. For my entire disclosure policy click here.
A tip about avocados…
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.
- Grab one with the stem attached. It should be firm but tender when you gently squeeze.
- 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.
- When you cut it open it will be perfect:)
- Store leftover avocados in an air-tight environment. The air is what turns your pretty green to a yucky brown/gray. 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. 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.
Time to make the risotto balls!
This recipe is simple! Grab all the ingredients and combine, minus the Panko breadcrumbs.
Roll into 1 inch balls, then roll in the breadcrumbs to coat, and fry in 375F oil until brown and crispy! Drain and serve with Avocado Ranch Dip.
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!
For the Risotto Balls
- 2 cups risotto (chilled)
- 1/2 cup pepper jack cheese (shredded)
- 1 tablespoon Southwest Seasoning
- 4 tablespoons chopped green chilies
- 1 egg
- 1 cup Panko breadcrumbs
- Oil for Frying
Avocado Ranch Dip
- 1 avocado (ripe)
- 1 cup sour cream
- 1/2 fresh Serrano pepper (seeded, chopped)
- juice from 1 lemon
- 1 tablespoon Ranch Seasoning
- Heat oil to 375F
For the risotto balls
- Combine, leftover risotto, egg, taco seasoning, chilies, and cheese.
- Form into 1 inch balls. I used a small ice cream scoop.
- Roll in Panko breadcrumbs.
- Fry 4 or 5 at a time until golden brown, flipping once.
- Remove and drain on a cooling rack or paper towel-lined plate.
- Keep warm in the oven while you fry the rest.
For the Avocado Ranch Dip
- Peel avocado and remove seed.
- Add avocado, sour cream, lemon juice, ranch seasoning, and pepper to a blender or food processor.
- Pulse until combined.
- Serve with Southwest Risotto Balls
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 262Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 45mgSodium: 437mgCarbohydrates: 26gFiber: 2gSugar: 6gProtein: 8g
If you like reading my posts and seeing my recipes, follow me on your favorite social media channel for behind the scenes photos and much, much more: Pinterest, Facebook, Instagram, and Twitter!
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.