Mushroom Mozzarella Risotto Balls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Italian
Serves: 12 balls
Ingredients
  • 1-1/2 cups water
  • 1 cup arborio (risotto)
  • Salt, to taste
  • ¾ cup BLENDABELLA Rustic Tuscan mushrooms
  • 2 eggs
  • 2 cups bread crumbs (or panko), divided
  • 12 mozzarella balls*
  • Garlic powder or garlic salt, to taste
  • Your favorite marinara sauce
Instructions
  1. Line a cookie sheet with parchment paper; set aside.
  2. In a medium saucepan, bring water to a boil. Add arborio and salt and cook 18-20 minutes. Once risotto is done, transfer it to a bowl and chill.
  3. Once risotto is cool, preheat oven to 375 degrees. Toss your BLENDABELLA Rustic Tuscan mushroom blend into the risotto. Add the eggs, half of the bread crumb mixture, and garlic powder or garlic salt. Stir to combine.
  4. Grab about ¼ cup of mixture and place a mozzarella ball in the center. Form a ball around the cheese; roll ball in remaining bread crumbs.
  5. Place balls on lined cookie sheet; spray each with cooking spray. Bake for 25-30 minutes or until golden brown. Serve with your favorite marinara sauce and enjoy!
Notes
*I got mine from an 8-oz package of balls, but you can cut yours from a mozzarella block
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/mushroom-mozzarella-risotto-balls/