15/10/2021 
CategoryBaking, Everyday, Healthy Party Food, Hot Meals, Lunch, Members Only, Recess, Snacks, Vegetarian
Yields32 ServingsQuarter (8 Servings)Half (16 Servings)Default (32 Servings)Double (64 Servings)Triple (96 Servings)
Classification
NSW: EVERYDAY ACT: AMBER
Ingredients
Rice Mixture
9 cups vegetable or chicken stock, salt-reduced
1 tbsp olive oil
2 small brown onions, finely chopped
4 cloves garlic, crushed
3 cups arborio rice
1 cup parmesan cheese, grated
Coating
6 eggs, beaten
1 cup plain flour
2 cups panko breadcrumbs
Olive oil spray
Method
1
In a large saucepan, bring stock to the boil, then cover and simmer on low heat.
2
In a separate large saucepan, heat oil and add onion and garlic. Cook for 2-3 minutes, then add rice and stir.
3
Add ½ cup of stock to the rice and stir until liquid is absorbed. Continue to add stock, ½ cup at a time, waiting until all liquid is absorbed before more stock is added.
4
Stir parmesan cheese into rice and set aside to cool for approximately 1 hour.
5
Preheat oven to 180ºC and line a large baking tray with baking paper.
6
Roll approximately 1 ½ tablespoons of the cooled rice mixture to make each ball. Coat with flour, then eggs and finally the breadcrumbs.
7
Place on baking tray. Lightly spray with olive oil and bake for 25 minutes or until golden.
Tips
- To save time, skip steps 1-4 and use pre-packaged cooked risotto.
- To reduce food waste, use leftover bread to make breadcrumbs. Place bread in a blender or food processor until fine crumbs are formed. Place crumbs on baking tray and bake for 5-10 minutes at 200ºC.
Variations
- Get creative by adding veggies such as chopped mushrooms or frozen peas.
Acknowledgement
Student dietitian, Georgia Olivieri contributed to this recipe.
Ingredients
Rice Mixture
9 cups vegetable or chicken stock, salt-reduced
1 tbsp olive oil
2 small brown onions, finely chopped
4 cloves garlic, crushed
3 cups arborio rice
1 cup parmesan cheese, grated
Coating
6 eggs, beaten
1 cup plain flour
2 cups panko breadcrumbs
Olive oil spray
Directions
1
In a large saucepan, bring stock to the boil, then cover and simmer on low heat.
2
In a separate large saucepan, heat oil and add onion and garlic. Cook for 2-3 minutes, then add rice and stir.
3
Add ½ cup of stock to the rice and stir until liquid is absorbed. Continue to add stock, ½ cup at a time, waiting until all liquid is absorbed before more stock is added.
4
Stir parmesan cheese into rice and set aside to cool for approximately 1 hour.
5
Preheat oven to 180ºC and line a large baking tray with baking paper.
6
Roll approximately 1 ½ tablespoons of the cooled rice mixture to make each ball. Coat with flour, then eggs and finally the breadcrumbs.
7
Place on baking tray. Lightly spray with olive oil and bake for 25 minutes or until golden.
