Ingredients

3/4 cup Sunrice Arborio rice
1/2 cup water
2 cups vegetable stock
2tblspn olive oil
1 brown onion, finely chopped
1 clove garlic, crushed
2 tblspn parsley, chopped
2 tblspn basil, chopped
1/4 cup chopped sun dried tomatoes
1/4 cup pitted kalamata olives, chopped
60g bocconcini cheese, cubed
1/4 cup breadcrumbs
oil for frying

Instructions

• Put stock and water in saucepan and bring to the boil. Allow to simmer.
• Heat oil in frypan and brown onion and garlic.
• Add rice to onion and garlic and stir in 1/2 cup of stock mixture.
• Keep cooking over low heat until liquid has absorbed. Slowly continue adding the stock mixture until all has been absorbed and rice is tender. This should take around half an hour.
• Add herbs, place lid on top and cool for 30 minutes.
• Roll heaped teaspoons of the mixture into balls, press a piece of boccoccini into the centre of each ball then roll to enclose.
• Coat risotto balls in breadcrumbs and fry until golden on the outside and heated through.

Tips

• Do not freeze or microwave.
• To reheat, place on a tray in the oven.

Variations

• You can use coriander instead of basil.
• Remove olives if you don like them.