Pea and mint risotto balls
Quick and easy pea and mint risotto balls recipe! Packed with delicious white rice, creamy mozzarella, fresh peas, and spearmint, these crispy, cheesy bites are perfect for appetizers or snacks. Follow our simple steps using chicken gravy, garlic, pecans, and tangy lemon for a flavor-packed treat. Ready in no time with minimal fuss!
- 04 Jun 2025
- Cook time 45 min
- Prep time 45 min
- 24 Servings
- 14 Ingredients
Pea and mint risotto balls are a delightful twist on the traditional Italian dish, featuring a crispy exterior and a soft, flavorful interior. This recipe makes use of simple ingredients like white rice, chicken gravy, peas, mozzarella cheese, and fresh spearmint to create a delicious and satisfying appetizer or snack. The addition of pecans and parmesan cheese adds a unique depth to the flavor profile, making these risotto balls a hit at any gathering.
Ingredients:
Instructions:
- Cook the white rice as per the package instructions. Once cooked, set aside to cool.
- In a large mixing bowl, combine the cooked rice, chicken gravy, peas, shredded mozzarella cheese, and 1 cup of spearmint leaves finely chopped. Mix well until all ingredients are thoroughly combined.
- Take small portions of the mixture and roll them into balls, approximately the size of a golf ball. Place the formed balls on a tray.
- In three separate bowls, place the all-purpose flour, 2 beaten eggs, and a mixture of bread crumbs, finely chopped pecans, and grated Parmesan cheese.
- Roll each risotto ball in the flour, then dip it into the egg wash, and finally coat it with the bread crumb mixture. Ensure each ball is evenly coated.
- In a large frying pan, heat the olive oil over medium heat. Carefully place the risotto balls into the hot oil, a few at a time, and fry until golden brown and crispy on all sides. This should take about 3-4 minutes per batch.
- Remove the balls from the oil with a slotted spoon and place them on paper towels to drain excess oil.
- In a small bowl, combine the remaining spearmint leaves, finely chopped, with the lemon juice, lemon zest, minced garlic cloves, and a drizzle of olive oil. Mix well.
- Serve the crispy risotto balls warm, drizzled with the mint dressing. Enjoy them as an appetizer or a delightful snack!
Tips:
- Be sure to cook the rice ahead of time and allow it to cool slightly before using it in the recipe. This will help the mixture hold together better when forming the risotto balls.
- If you don't have chicken gravy, you can use chicken broth mixed with a bit of flour or cornstarch as a substitute.
- Make sure to finely chop the spearmint and garlic to ensure even distribution and a balanced flavor in each bite.
- For a nuttier flavor and added crunch, lightly toast the pecans before incorporating them into the mixture.
- When forming the risotto balls, wet your hands slightly to prevent the mixture from sticking to your fingers.
- To achieve an even golden brown crust, gently rotate the risotto balls while frying to ensure they cook evenly on all sides.
- Feel free to experiment with different cheeses or herbs to personalize the flavor to your liking.
By following this recipe, you can quickly and easily create a batch of pea and mint risotto balls that are sure to impress your friends and family. The combination of crunchy breadcrumbs and the refreshing taste of mint makes these risotto balls a delightful treat. Enjoy them fresh out of the fryer, dipped in your favorite sauce, or as part of a larger meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 77 grams |
| Energy | |
| Calories 150kcal | 7% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 1.18g | 3% |
| Sugar 0.92g | 1% |
| Fat | |
| Fat 9g | 11% |
| Saturated 1.73g | 6% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 22ug | 3% |
| Choline 27mg | 5% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 1.28mg | 8% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 0.71mg | 1% |
| Vitamin E 0.15mg | 1% |
| Vitamin K 2.00ug | 2% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 1.25mg | 11% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 80mg | 7% |
| Potassium, K 110mg | 3% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 0.69mg | 6% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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