Ingredients for Sun Dried Tomato Mozzarella And Basil Rice Balls
- Arborio Rice
- Vegetable Stock
- Mozzarella Cheese
- 1 large egg yolk
- Plain Flour
- 1 tablespoon tomato paste
- 1/4 cup fresh basil leaves
- Sun Dried Tomato
- 2 tablespoons olive oil
- 1/2 medium onion, finely diced
- Garlic Clove
- 1 medium yellow bell pepper, finely diced
- 1 (28 ounce) can of passata (sieved tomatoes)
- Parmesan cheese, for serving (optional)
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How to Make Sun Dried Tomato Mozzarella And Basil Rice Balls
- Heat the stock in a large saucepan over high heat. Bring to a boil.
- Add the Arborio rice, stir to combine, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- While the rice cooks, finely chop the basil leaves, finely dice the yellow pepper, and finely dice the onion. Set aside separately.
- Once the rice is cooked, remove from heat and immediately transfer the pan to a sink filled with cold water to stop the cooking process. Let it cool completely.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes, until softened.
- Add the minced garlic and diced yellow pepper to the skillet. Cook for another 5 minutes, until the vegetables are tender.
- Stir in the passata (sieved tomatoes). Reduce heat to low and simmer for 10 minutes, allowing the sauce to thicken slightly.
- In a large bowl, combine the cooled rice, mozzarella cheese, egg yolk, flour, tomato paste, chopped sun-dried tomatoes, and basil leaves. Mix well to combine.
- Shape the rice mixture into approximately 16 small balls.
- Gently place the rice balls into the simmering tomato sauce in the skillet.
- Cover and simmer for 20 minutes, or until the rice balls are heated through and the sauce has thickened.
- Serve the rice balls hot, spooning the sauce over them. Garnish with grated Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
76g
Fat
28g
Carbs
41g
