- 1 jar Real Pasta Rosemary & Thyme Risotto
- 1 egg
- Oil for frying
- Cook risotto according to packet instructions
- Stand risotto to cool 10 mins on the bench, then pop in the fridge for a few hours/overnight until chilled.
- Roll chilled risotto into balls, dip in whisked egg and coat in breadcrumbs
- Heat enough oil to shallow fry the balls and fry on all sides until golden brown.
SERVE & ENJOY!