Crispy Fried Risotto Balls
Ingredients
- 2 handful dried tomatoes
- 2 red onions
- Olive oil
- 1 garlic clove
- 350g risotto rice
- 1,25 l veggie broth
- salt, pepper
- 4tb nutritional yeast
- 1tb lemon juice
- 200ml white wine
- breadcrumbs
Preparation
Chop onion and garlic
Fry in a pot with oil
Chop the dried tomatoes and add to the pot
Glaze for a couple of minutes
Add the rice and white wine
Wait until the liquid is gone and keep refilling with veggie broth for about 25 minutes
Spice with salt and pepper
Add lemon juice and nutritional yeast
Let it cool down completely
Form small balls out of the rice and cover with breadcrumbs
Heat up a good amount of oil in a pot
Fry balls until crunchy and golden