Baked Rice Balls
Baked rice balls from Spoonsparrow are ideal for on-the-go, gifting, as an appetizer or snack – try it yourself!
Ingredients
- 800 ml vegetable broth
- 400 g green asparagus
- 2 Spring Onions
- 1 Shallot
- 20 g butter
- 400 g risotto rice
- 200 ml dry white wine
- 100 g grated Parmesan
- 1 egg
- Salt
- Pepper (freshly ground)
- 120 g breadcrumbs
- vegetable oil (for frying)
Instructions
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1.
Bring the broth to a boil. Peel the lower third of the asparagus. Add the spears to the broth and simmer for 2-3 minutes. Remove half of the asparagus, shock in ice water and drain. Cook the remaining asparagus for about 5 more minutes, then puree finely in the broth.
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2.
Wash, trim and finely chop the spring onions. Peel and dice the shallot. Sauté both in butter until translucent. Stir in the rice and cook for 2-3 minutes. Add wine and reduce. Cover the rice with a splash of asparagus broth, let it absorb, then add more broth. Continue for 15‑20 minutes until the rice is al dente. Remove from heat, stir in Parmesan and allow to cool.
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3.
Finely chop the cooked asparagus and fold into the risotto. Beat in the egg and season with salt and pepper. The mixture should be firm enough to shape. Optionally mix in some breadcrumbs. Form small balls from the dough, roll them in breadcrumbs, then fry in hot oil for about 5 minutes until golden brown. Drain on paper towels and serve.
