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Southwest Risotto Balls text "southwest risotto balls with avocado ranch dip"

Southwest Risotto Balls

Repurpose some leftovers into these Southwest Risotto Balls and keep your Summer Fiesta going into the next day or two!
4.86 from 7 votes
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Course: Best Tapas and Appetizers
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 10 servings
Author: Jennifer Stewart

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

Serving: 1 | Calories: 262kcal | Carbohydrates: 26g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 437mg | Fiber: 2g | Sugar: 6g