Creamy Garlic Parmesan Risotto Bites
Creamy Garlic Parmesan Risotto Bites
Ingredients
For the Risotto Bites Mixture
- 4 cups cooked risotto, cooled
- 1/2 cup frozen peas, thawed
- 2 tablespoons fresh chives, finely chopped
- 1/2 cup Parmesan cheese, grated
- 2 garlic, cloves, minced
- 1/4 cup heavy cream
- 1/2 lemon, zested
- 1 egg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Coating and Frying
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 1/2 cups panko breadcrumbs
- 1 1/2 cups olive oil, for frying
Instructions
- 1
In a large bowl, combine the cooled cooked risotto, thawed peas, chopped chives, grated Parmesan cheese, minced garlic, heavy cream, lemon zest, the first egg, kosher salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min
- 2
Cover the bowl and refrigerate the risotto mixture for at least 30 minutes. This chilling step is crucial for the mixture to firm up, making it easier to shape the bites.
⏱️ 30 min
- 3
Set up a dredging station: Place the all-purpose flour in a shallow dish, the beaten second egg in another shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 3 min
- 4
Remove the chilled risotto mixture from the refrigerator. Using a tablespoon or small ice cream scoop, form the mixture into 1 1/2-inch balls. You should get about 20-24 bites.
⏱️ 7 min
- 5
Roll each risotto ball first in the flour, ensuring it's fully coated, then dip it in the beaten egg, letting any excess drip off. Finally, roll it in the panko breadcrumbs, pressing gently to adhere the crumbs evenly.
⏱️ 10 min
- 6
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat to 350°F. If you don't have a thermometer, a small piece of breadcrumb should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 7
Carefully place the risotto bites into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350
- 8
Using a slotted spoon, transfer the fried risotto bites to a plate lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Parmesan Risotto Bites
Ingredients
For the Risotto Bites Mixture
- 4 cups cooked risotto, cooled
- 1/2 cup frozen peas, thawed
- 2 tablespoons fresh chives, finely chopped
- 1/2 cup Parmesan cheese, grated
- 2 garlic, cloves, minced
- 1/4 cup heavy cream
- 1/2 lemon, zested
- 1 egg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Coating and Frying
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 1/2 cups panko breadcrumbs
- 1 1/2 cups olive oil, for frying
Instructions
- 1
In a large bowl, combine the cooled cooked risotto, thawed peas, chopped chives, grated Parmesan cheese, minced garlic, heavy cream, lemon zest, the first egg, kosher salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min - 2
Cover the bowl and refrigerate the risotto mixture for at least 30 minutes. This chilling step is crucial for the mixture to firm up, making it easier to shape the bites.
⏱️ 30 min - 3
Set up a dredging station: Place the all-purpose flour in a shallow dish, the beaten second egg in another shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 3 min - 4
Remove the chilled risotto mixture from the refrigerator. Using a tablespoon or small ice cream scoop, form the mixture into 1 1/2-inch balls. You should get about 20-24 bites.
⏱️ 7 min - 5
Roll each risotto ball first in the flour, ensuring it's fully coated, then dip it in the beaten egg, letting any excess drip off. Finally, roll it in the panko breadcrumbs, pressing gently to adhere the crumbs evenly.
⏱️ 10 min - 6
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat to 350°F. If you don't have a thermometer, a small piece of breadcrumb should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 7
Carefully place the risotto bites into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350 - 8
Using a slotted spoon, transfer the fried risotto bites to a plate lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce, if desired.
⏱️ 2 min