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Risotto_Balls_with_Spinach_Sauce_with Baked Spaghetti

Risotto_Balls_with_Spinach_Sauce_with Baked Spaghetti

Cooking Time

Preparation Time : 15

Cook Time : 30

Total Time : 45

Ingredients

Serves 4

  • cooked spaghetti 1.5 cups

  • butter 1 tbsp

  • finely chopped onions 1/4 cups

  • finely chopped green chillies 1.5 tbsp

  • salt 1 tsp

  • For Risotto balls - cooked arborio rice 1 cups

  • grated processed cheese 1/2 cups

  • plain flour 1/2 cups

  • finely chopped capsicum ,yellow and green) 1/4 cups

  • tsp dry red chilli flakes (paprika) 1 1/2 tsp

  • finely chopped basil 2 tbsp

  • salt 1 tsp

  • bread crumbs for roll1 ing 1/2 cups

  • oil for deep-frying 1 cups

  • To Be Blended For The Spinach Sauce - chopped spinach 1 cups

  • fresh cream 1/2 cups

  • white sauce 1 cups

  • salt and freshly ground black pepper powder 1 tsp

  • butter 1 tsp

  • grated mozzrella cheese 1/4 cups

Directions

  • 01

    For the spaghettiHeat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.

  • 02

    Add the green chillies, spaghetti and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

  • 03

    For the Risotto balls Combine the plain flour and ¾ cup of water in a bowl and mix well into a thick batter till no lumps remain. Keep aside.

  • 04

    Divide the mixture into equal portions and shape each portion into a round ball.

  • 05

    Dip each ball into the plain flour-water mixture and roll them in the bread crumbs till they are evenly covered from all the sides.

  • 06

    Refrigerate for 15 to 20 minutes.

  • 07

    Heat the oil in a deep non-stick kadhai and deep-fry the balls, a few at a time, till they turn golden brown in colour from all the sides.

  • 08

    Drain on an absorbent paper.

  • 09

    How to proceedCombine the spaghetti with the spinach sauce and mix well.

  • 10

    Spread the mixture on a greased baking dish and arrange the Risotto balls on top.

  • 11

    Sprinkle the cheese on top and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes.

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