Welcome friends, today I am telling you about rice balls. A healthy, simple, and tasty recipe.
Considering the festive season we’ve just had, I wanted a light dish but at the same time, not the usual plain rice or pasta dish.
So, in the spirit of healthy eating, I started with plain rice, which I livened up with a touch of color. Join me, I’ll show you the process.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Cooking time: 18 Minutes
- Cuisine: Italian
Ingredients
Let’s see what ingredients we need to prepare our rice balls.
- Genoese Pesto (2 oz)
- Parmigiano Reggiano DOP (1.75 oz)
- Arborio rice (1.5 cups)
- to taste extra virgin olive oil
- to taste fine salt
- ricotta (3 oz)
- mixed seeds (1 oz)
Steps
Let’s prepare the rice balls.
Take a pot, fill it with water, bring it to a boil, add salt, and pour in the rice. Once cooked, drain it and put it in a container.
Now take some of the Parmigiano (about half of what is indicated in the recipe) and add it to the rice. With a fork, start mixing and slightly mashing the grains.
When the Parmigiano is well incorporated into the rice, start scooping a handful of rice onto the palm of your hand. Spread out the mixture so that each ball can hold a teaspoon of pesto and a teaspoon of ricotta in the center.
Add the pesto and ricotta to the center of the ball and, taking another spoonful of rice, form your rice sphere. Once ready, place them on a previously greased baking tray.
Place them in the baking dish, sprinkle with oil, grated Parmigiano, and mixed seeds if you like. Then bake. I used the ventilated grill mode, 375°F for 18 minutes. With the grill, the surface of the balls will brown and create a nice crust from the cheese sprinkle.
After the cooking time, take the balls out and plate them. I served them on a bed of arugula.
If I’ve whetted your appetite, follow me for more recipes, healthy yet tasty.
If you want, you can also check out my Instagram page, I’ll leave the link below for you to click
https://www.instagram.com/__bricciola__/
