Risotto is one of those dishes where I always seem to have loads of leftovers, even after second helpings. Luckily this is a recipe that makes perfect use of all those leftovers so nothing is wasted, and sometimes tastes better than the original. It’s quick and simply, as most of the work has already been done making the risotto the night before. These are perfect served with the tomato and chilli sauce, fresh basil dressing (recipes below) and a simply green salad.
Leftover Risotto Balls
- 6 cups leftover risotto (any flavour)
- ½ cup nutritional yeast
- 1 Tbsp soy sauce
- 1 tsp Himalayan pink salt
- ¼ tsp freshly ground black pepper
- ¾ – 1 cup breadcrumbs plus 1 cup for coating
- Preheat oven to 200°c
- Place risotto, nutritional yeast, soy sauce, salt and pepper in a large bowl and mix everything well.
- Add ¼ cup of breadcrumbs at a time and mix in until mixture rolls nicely into balls. The mixture wants to keep some moisture but hold together nicely. Roll balls in the extra breadcrumbs to coat and place on a very lightly oiled oven sheet. Bake for 30 minute or until lightly browned.
Serves 6-8
Tomato and Chilli Sauce
- 1 Tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tsp chilli flakes
- 2 cans chopped tomatoes
- 1 tsp salt
- 2 tsp sugar
- Freshly ground pepper to taste
Heat olive oil on a medium low heat and add dried herbs and chilli flakes. Heat for about 30 seconds then add the rest of the ingredients. Simmer on a low heat for 15 minutes, take of heat and blend with an immersion stick blender.
Serves 6-8
Fresh Basil Dressing
- 1 cup fresh basil leaves
- ½ tsp freshly ground black pepper
- 1 tsp Himalayan pink salt
- 4 tsp fresh lemon juice
- 5 Tbsp extra virgin olive oil
Blend all ingredients together with a hand held stick blender until smooth. Keep any leftovers in a sealed jar in the fridge.
Serves 6
The Grumpy Sailor Kitchen 