Craving a delicious Italian treat that’s both crispy and creamy? Look no further than these irresistible Air Fryer Risotto Balls! Perfectly golden on the outside and bursting with cheesy goodness on the inside, these delightful bites are a fantastic way to use up leftover risotto while impressing your family and friends. In just 30 minutes, you can whip up a batch of these mouthwatering snacks that are perfect for parties, appetizers, or even a cozy night in. Ready to elevate your cooking game? Let’s dive into this simple yet scrumptious recipe!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups cooked risotto
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped parsley
- 1 egg
- Salt and pepper to taste
- Olive oil spray
Instructions
- Begin by preparing the risotto if you haven't done so already. Allow it to cool completely before using it in this recipe. Cold risotto is easier to shape into balls.
- In a large mixing bowl, combine the 2 cups of cooked risotto with 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped parsley, and 1 egg. Season the mixture with salt and pepper to taste.
- Mix the ingredients thoroughly until well combined. The mixture should be sticky but manageable. If it feels too wet, you can add a little more breadcrumbs to help with binding.
- Using your hands, take a small amount of the risotto mixture and form it into a ball, about the size of a golf ball. Repeat this process until all the mixture is shaped into balls. You should have approximately 12-16 balls, depending on size.
- Once all the risotto balls are shaped, roll each ball in the remaining 1/2 cup of breadcrumbs to coat them evenly. This will give them a nice crispy texture when cooked.
- Preheat your air fryer to 375°F (190°C) for about 5 minutes. This ensures that the risotto balls cook evenly and get that desired crispiness.
- Lightly spray the air fryer basket with olive oil spray to prevent sticking. Place the risotto balls in the basket in a single layer, making sure they are not overcrowded. You may need to cook them in batches depending on the size of your air fryer.
- Cook the risotto balls in the air fryer for about 10-12 minutes, or until they are golden brown and crispy. You can shake the basket halfway through the cooking time to ensure even cooking.
- Once cooked, carefully remove the risotto balls from the air fryer and let them cool for a minute before serving. They can be enjoyed on their own or with a dipping sauce of your choice, such as marinara or aioli.
- Serve the risotto balls warm, garnished with additional chopped parsley and grated Parmesan cheese if desired. Enjoy your delicious Italian-inspired air fryer risotto balls!
Tips
- Use Cold Risotto: Make sure your risotto is completely cooled before shaping the balls. Cold risotto is much easier to handle and shape, ensuring that your balls hold together well during cooking.
- Adjust Consistency: If your mixture feels too wet, don’t hesitate to add a bit more breadcrumbs. This will help bind the ingredients together and create a perfect texture for frying.
- Preheat the Air Fryer: Preheating your air fryer is crucial for achieving that golden-brown crispiness. A quick 5-minute preheat at 375°F (190°C) does wonders!
- Don’t Overcrowd: Place the risotto balls in a single layer in the air fryer basket. Overcrowding can lead to uneven cooking, so it’s better to cook in batches if necessary.
- Shake for Even Cooking: Halfway through the cooking time, give the basket a gentle shake. This simple step ensures that all sides of the risotto balls get that perfect crisp.
- Serve with Dipping Sauces: These risotto balls are delicious on their own, but pairing them with a zesty marinara or creamy aioli can take your snacking experience to the next level!
- Garnish for Presentation: For an extra touch, garnish your risotto balls with fresh parsley and a sprinkle of Parmesan cheese right before serving. It adds a beautiful finish and enhances the flavor!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 10g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 55mg
