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Level
very easy
Marinate Time
6 h
Prep Time
10 mins
Cooking Time
6 h
Total Time
7 h 15 m
Makes
16 pieces

Tips

Substitute basil pesto with sundried tomato or olive pesto.
Substitute provolone cheese with fontina or mozzarella.
To make ahead, fry risotto balls and refrigerate, then reheat in low oven.
To keep vegetarian, substitute chicken broth with vegetable broth.
Serve with warm marinara sauce for dipping.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutritional Facts

Nutrition Description:
Per serving (1 risotto ball):
Calories:
240
Fat:
17 g
Saturated Fat:
2 g
Carbs:
17 g
Fibre:
1 g
Sugar:
1 g
Cholesterol:
30 mg
Protein:
6 g
Sodium:
330 mg