I first made this for Christmas to serve as an accompaniment to the roast vegetables. They were an absolute hit. The mushroom flavour comes through so strong, with contrasting textures where the outside is crispy and almost crunchy followed by a soft risotto centre.
Definitely one to remember. One thing to note though is that it does take a while because you have to let the rice slowly absorb the stock. So probably best to plan this one in advance but well worth it.
Hearty Mushroom Risotto Balls
2016-01-14 04:04:10
Serves 10
Cook Time
2 hr
Nutrition Facts
Serving Size
230g
Servings
10
Amount Per Serving
Calories 109
Calories from Fat 30
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 654mg
27%
Total Carbohydrates 18g
6%
Dietary Fiber 4g
16%
Sugars 3g
Protein 4g
Vitamin A
8%
Vitamin C
9%
Calcium
25%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 tbsp olive oil
- 1 onion
- 2 tsp minced garlic
- 200g swiss brown mushrooms
- 100g shitake mushrooms
- 2 portobello mushrooms
- 1/2 cup brown rice
- 1.5l vegetable stock
- 1 cup chopped basil
- 1.5 tsp shiro miso paste
- corn flake crumbs
Instructions
- Dice the onions and put in a fry pan on medium heat with the oil and garlic.
- Sauté until onions are soft.
- De-stem the shitake mushrooms and dice all the mushrooms.
- Add all the mushrooms to the pan with 1 cup of water.
- Add the rice to the pan and stir.
- Pour small amounts of the stock into the pan and stir until absorbed. Keep adding the stock until it is all absorbed and the rice is cooked.
- Take off the heat and let cool.
- Stir in the basil and shiro miso paste.
- Line a baking tray with baking paper.
- Scoop a small amount in your hands and roll into a ball.
- Coat in corn flake crumbs.
- Place on the baking tray.
- Bake for about 20 minutes at 180°C until golden brown.
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