Repurpose some leftovers into these Southwest Risotto Balls and keep your Summer Fiesta going into the next day or two!
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 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!
- Category: Appetizers, Tapas, Party Foods
- Method: Frying
- Cuisine: Southwest
Keywords: Southwest, Risotto, Arincini, Risotto Balls, Leftovers, Arborio Rice