Rice Balls with Mozzarella, Basil and Garlic

Rice Balls with Mozzarella, Basil and Garlic

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Garlic, rice, mozzarella cheese and fresh basil make these rice and cheese balls a tasty treat that will impress your friends.

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time40 minutes


  • 30 ml Olive oil
  • 1 Onion, finely chopped
  • 1 Garlic clove, crushed
  • ½ Red pepper, diced
  • 250 ml Arborio rice, washed
  • 1 KNORR Garlic and Herb Potato Bake
  • 700 ml hot water
  • 100 ml White wine
  • 75 g Mozzarella cheese
  • Oil for deep frying
  • Fresh basil to garnish


  • Heat the olive oil and fry the onion and garlic until soft.
  • Add the pepper and rice to the pan and cook for 3 min stirring to coat the rice in oil.
  • Mix the KNORR Garlic & Herb Potato Bake packet with the water and the wine and add to the pan a little at a time, waiting for the liquid to be absorbed by the rice before adding the next ladleful of liquid.
  • Once all the liquid has been absorbed and the rice is tender, remove the pan from the heat and leave until the mixture is cool enough to handle.
  • Cut the cheese into 12 blocks, then, taking about a tablespoon of risotto, shape the mixture around the cheese pieces to make 12 balls.
  • Heat the oil and fry the risotto balls in batches until golden.
  • Serve hot and garnish with fresh basil.