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Risotto Croquettes

I'm trying to get all the recipes I have created for the #covid-19 #virtual #dinner-parties - this the FB post from April 3rd, 2020, and I am using the leftover mushroom risotto from earlier in the week - Enjoy


3 cups of leftover risotto - it can be any risotto

1 cup of fresh homemade bread crumbs

1/2 cup Romano Cheese, grated

16 mini mozzarella balls - I used the ones from Costco in the mini three-packs

1 egg

2 tablespoons of yogurt

2 tablespoons of freshly minced basil

Salt and Pepper to taste

2 cups of homemade tomatoes sauce


Preheat oven to 375 degrees, and line two baking sheets with parchment.

Place risotto, romano, yogurt, egg, and basil in a large bowl and mix well.

Grab about a golf ball size of the mixture and form around one of the mozzarella balls, press tightly to form a ball, place on one of the baking sheets, repeat until done.

Place breadcrumbs in a bowl and dredge the risotto balls in the breadcrumbs and place them on the other baking sheet. Repeat until done. Bake for about 15 to 20 minutes, until firm and slightly golden. Remove from oven and let cool for 5 minutes - Some of the cheese will leak out after they cool a bit you can cut away the ooze.

While the croquettes are baking heat tomato sauce.

Plate up the croquettes and pour the sauce over and serve.

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