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A great appetizer for any get together, these Fried Risotto Bites are paired with a roasted red pepper sauce for maximum flavor!
Last November, I had friend risotto bites for the first time at the same wedding where I enjoyed a few too many Irish Bucks and danced the night away! When the server asked us if we wanted some, I was tempted to rip the whole tray from her hands and go hoard them in a corner. They were so good!
Risotto is one of the dishes Matt really prides himself on, he makes it a lot and I’d like to think Gordon Ramsay wouldn’t throw the pan back in his face if he ever had to cook it on Hell’s Kitchen. But with summer entertaining, finger foods are where it’s at, especially when it comes to appetizers!
These are perfect to make if you have some left over risotto in the fridge from date night, or if you feel like taking a little extra time to make it that day. Risotto isn’t hard, it’s just a little time consuming, but hey, you can’t rush good food. The key to a great risotto is patience and a good broth like Swanson Chicken Broth. We paired ours with a simple Roasted Red Pepper Dipping Sauce that packs all the freshness of a summer farmer’s market. It’s robust flavor adds a nice flair to the parmesan risotto bites.
For more great recipe ideas, check out the Swanson Summer Social Hub and visit a Swanson demo happening nationwide this coming Friday (7-31) from 10:30 am – 12:30 pm at Sam’s Club. There’s also a great giveaway going on for $3,000 worth of prizes! What would you get at Sam’s Club with all that extra Moolah? Scroll down to enter!
Fried Risotto Bites with Roasted Red Pepper Sauce
- 1/2 cup White Wine
- 3 cups Swanson Chicken Broth
- 2 tbsp Butter
- 1/2 White Onion diced
- 1 cup Aborio Rice
- 2 Cloves Garlic minced
- 1/2 cup Parmesan Cheese
- 1/2 tbsp Salt
- Dash of Pepper
- 1 cup Parmesan Bread Crumbs
- Vegetable Oil for Frying
- Preheat oven to 500 F and line a baking pan with aluminum foil.
- Roast whole red peppers for 35-40 minutes, turning once during cooking. Skin will be blacked some and shriveled.
- Transfer immediately to new aluminum foil, wrap tightly and seal. Let rest for 30 minutes.
- Once cool, open pouch and pour liquid into a food processor.
- Peel the skin off the peppers and remove stem and seeds and add the remainder of the pepper to the blender.
- Add remaining ingredients to the blender and blend.
- Combine wine and broth in a saucepan over low heat to warm.
- Add butter and onion to a deep lipped pan, cooking over low heat until onions are semi translucent.
- Add garlic, increase to medium heat and cook for 1 minute.
- Add aborio rice, let cook until outside of rice grains are semi translucent, stirring occasionally for about 4 minutes.
- Pour some of the broth mixture over the rice mixture with a ladle until rice is just covered. Stir frequently, rice will absorb the liquid.
- Continue to stir and ladle in broth until until it is all fully absorbed by the rice, about 40 minutes.
- Once liquid is absorbed, test rice, it should be fully cooked, then add in salt and Parmesan cheese, folding it in a little at a time. You want rice to be nice and sticky.
- Let set for a few minutes to cool so you can handle risotto.
- Make balls of risotto about an inch in diameter, roll in breadcrumbs and set aside to firm up for about 15 minutes.
- Prep deep fryer with oil and turn on.
- Drop balls in batches of 6 and cook for about 20-30 seconds or until golden brown.
- Remove and transfer to a paper towel lined plate.