Rice and Cheese Balls

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, chopped
• 1/2 red bell pepper, diced
• 3/4 cup arborio rice, rinsed
• 1 teaspoon dried oregano
• 1/2 cup white wine
• 1 2/3 cups hot vegetable stock
• 2 3/4 ounces mozzarella cheese
• oil, for deep-frying

Directions

1. 1

   Heat the oil in a skillet and cook the onion and garlic for 3-4 minutes or until just soft.

2. 2

   Add the bell pepper, rice and oregano to the skillet, cook for 2-3 minutes stirring to coat the rice in the oil.

3. 3

   Mix the vegetable stock and the wine and add to the pan a ladleful at a time, each time stirring and waiting for the liquid to absorbed by the rice.

4. 4

   Once all of the liquid has been absorbed and the rice is tender remove the skillet from the heat and let stand until cool enough to handle.

5. 5

   Cut the cheese into 12 pieces and shape about 1 tbs of the risotto mixture around the cheese to make 12 balls.

6. 6

   heat the oil and cook the risotto balls in batches of 4 for about 2 minutes or until golden.

7. 7

   Remove the balls with a draining spoon and drain on a paper towel.

8. 8

   Enjoy!