Summary

Ingredients

• 300 g risotto rice
• 750 ml vegetable stock
• 2 tablespoon butter
• 30 g parmesan, rated
• 2 egg (s)
• 120 g oat cream cheese with honey
• 16 hazelnuts
• 100 g breadcrumbs
• 1 liter oil for deep-frying
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Bring the rice with the broth to a boil. Let it soak for about 25 minutes. Stir every now and then, possibly adding vegetable stock. Mix the butter and parmesan into the rice, add 1 egg and let cool.
2. Divide the rice mixture and cheese into 16 portions. Press the rice mixture flat and cover with the cheese and 1 hazelnut. Then shape into a ball. Turn the balls in the remaining whisked egg and breadcrumbs. Fry in hot oil for approx. 5 minutes.
3. Tip: The balls also taste very good cold! They make a great starter on a bed of lettuce.