Southwest Risotto Balls
Repurpose some leftovers into these Southwest Risotto Balls and keep your Summer Fiesta going into the next day or two!
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Servings: 10 servings
Ingredients
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
Instructions
- 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
Notes
- If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition
Serving: 1 | Calories: 262kcal | Carbohydrates: 26g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 437mg | Fiber: 2g | Sugar: 6g
