Southwest Risotto Balls
Leftover risotto is transformed into a hearty appetizer with the help of some Mexican spices and pantry items. Southwest Risotto Balls and Avocado Ranch Dip are perfect for a fiesta!
My family loves Mexican recipes but one thing that we are not a fan of are leftovers. Brooks will only eat two things that are leftover from previous meals: pizza and ham.
I made risotto the other night and, as usual, I made too much so I needed to find a way to use the leftover risotto and make it into a new dish that even Brooks will eat.
Risotto Balls
If you are not familiar with risotto, here is a quick note about it. Risotto is a rice dish that comes from North Italy that consists of starchy, short-grain rice called Arborio rice that is slow cooked with a broth or other flavorful liquid.
I use a lot of white wine when I make risotto but you can use chicken or vegetable broth.
When I made it the other day, I used vegetable broth and a little bit of butter because I wanted to keep it simple since the kids were eating it too.
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How do you make risotto?
I used 2 cups of Arborio rice and toasted the rice in a saucepan with 1 tablespoon of butter. Once the rice was toasted, I slowly added warm broth, 1 cup at a time, until all 6 cups were used and the rice was creamy and cooked through.
This made 6 cups of rice and we were left with 2 cups once we were done eating.
I put it in the refrigerator for later knowing I could turn it into something great.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
When I was ready to repurpose the risotto, I grabbed my the rest of my provisions!
These risotto balls also required a few other ingredients that I already had on hand as well: sour cream, ranch seasoning (homemade but you can use the packaged one to save time), shredded cheese, panko breadcrumbs, and an egg.
Time to clean out the fridge and make a summer fiesta!
Tapas Tips & Tricks
I hate when I get home and my avocados are all bruised and over-ripe. The easiest way to find a good one (or two or three) is by looking at the stem.
- Grab one with the stem attached. It should be firm but tender when you gently squeeze.
- Pop the stem off. The avocado “belly button” should be green, not brown. If it’s brown, it is past it’s prime and you should put it back.
- When you cut it open it will be perfect:)
- Store leftover avocados in an air-tight environment. The air is what turns your pretty green to a yucky brown/gray.
- I store my ripe ones, that I can’t use right away, in my vacuum sealer and place in my freezer. They stay perfect for a few months and ready for smoothies or guacamole.
- You can also make your guacamole and then store in the vacuum bags too. If you are storing in a food storage container, cover the top with plastic film directly on the guacamole to keep the air out.
For more insider tips, tricks, and a behind the scenes look, follow me on social media. Check us out on Pinterest, Facebook, Instagram, & X(Twitter).
If you love this recipe as much as I do, please leave us a five-star review in the comment section below. Thanks!
These Southwest Risotto Balls are the perfect way to use up leftover risotto or rice, are a great meal with a salad, and make the perfect party appetizer! My Avocado Ranch Dip is the perfect sidekick!
More Easy Appetizers
- Southwest Potato Croquettes
- Cheesy Alfredo Arancini Balls
- Southwest Dipping Oil
- Zesty Southwest Seasoning
- Southwest Pepitas
Southwest Risotto Balls
Ingredients
For the Risotto Balls
- 2 cups risotto chilled
- 1/2 cup pepper jack cheese shredded
- 1 tablespoon Southwest Seasoning
- 4 tablespoons chopped green chilies
- 1 egg
- 1 cup Panko breadcrumbs
- Oil for Frying
Avocado Ranch Dip
- 1 avocado ripe
- 1 cup sour cream
- 1/2 fresh Serrano pepper seeded, chopped
- juice from 1 lemon
- 1 tablespoon Ranch Seasoning
Instructions
- Heat oil to 375F
For the risotto balls
- Combine, leftover risotto, egg, taco seasoning, chilies, and cheese.
- Form into 1 inch balls. I used a small ice cream scoop.
- Roll in Panko breadcrumbs.
- Fry 4 or 5 at a time until golden brown, flipping once.
- Remove and drain on a cooling rack or paper towel-lined plate.
- Keep warm in the oven while you fry the rest.
For the Avocado Ranch Dip
- Peel avocado and remove seed.
- Add avocado, sour cream, lemon juice, ranch seasoning, and pepper to a blender or food processor.
- Pulse until combined.
- Serve with Southwest Risotto Balls
Notes
- If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition
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Hi….just wondering if you’ve tried an alternative to deep frying?
I have not tried baking these but I’m sure you can. You can probably air fry as well. If you are air frying I suggest making them a little smaller in size.
These look FANTASTIC Jennifer !!
If I could I’d grab them right out off the screen, as they make me drool
Thanks Winnie!
These look FANTASTIC Jennifer !!
If I could I’d grab them right out off the screen, as they make me drool
These look FANTASTIC Jennifer !!
If I could I’d grab them right out off the screen, as they make me drool
I love Risotto balls! Especially with this Mexican twist… Such a great idea! 🙂
Thanks! I love risotto balls and I love Mexican so why not combine the two…
I want to try this! I love risotto balls, and you know I love anything Mexican!
I have the same loves so I couldn’t resist combining the two!
I love this! I make an Italian version of this and it’s awesome. I’m soooo excited to try this!! I would love if you would come link up at tonight’s Throw Back Thursday!!
Done and Done! I eat the Italian ones all the time and love them! Thought I would throw a new twist to it!
I love seeing risotto in an appetizer form. I bet it tastes amazing with an avocado ranch dip. Great recipe
Thanks! I usually eat risotto when I go out as a starter instead of soup. Luckily they have it in small portions or I would never get to eat dinner:)
These sound amazing!!
Thanks Monique for stopping by and reading!
I love seeing risotto in an appetizer form. I bet it tastes amazing with an avocado ranch dip. Great recipe
I love seeing risotto in an appetizer form. I bet it tastes amazing with an avocado ranch dip. Great recipe
Great way to use leftover risotto, but I never have leftover risotto, so I’d have to make a fresh batch…I have a slight addition to risotto. I love the Mexican flavor twist.
I usually don’t have any leftover either but I made a double batch to use up the rest of my rice:) I am addicted too:) No judgement!
This little snack looks so awesome! I love the fusion between the Italian classic dish and the very Mexican/Tex-Mex flavor profile.
I have eaten so many of these but they were always Italian with red sauce or mozzarella cheese. I thought I would throw my other favorite cuisine in there and give it a whirl! Thanks for reading:)
I love seeing your posts on #TryaBiteTuesday – always so fun and yummy! Thanks again for stopping by and hope to see you next week too! Off now to promote your recipe. 😀 Have a fabulous day!!
Thanks so much! I love some SM promotion! Thanks again for a great link party!
These look amazing. I love the cheese in them and that dipping sauce – yum.
Thanks so much! I ate way too many of these this weekend!