Risotto Balls with Spinach Sauce and baked Spaghetti

Name: Risotto Balls with Spinach Sauce and baked Spaghetti
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For Spaghetti-; 1 1/2 cups cooked spaghetti; 1 tbsp butter; 1/4 cup finely chopped onions; 1 1/2 tsp finely chopped green chillies; to taste salt; For Risotto balls-; 1 cup cooked arborio rice; 1/2 cup grated processed cheese; 1/2 cup plain flour (maida); 1/4 cup finely chopped capsicum(red,yellow and green); 1 1/2 tsp dry red chilli flakes (paprika); 2 tbsp finely chopped basil; to taste salt; 1 cup blanched and chopped spinach(palak); as required bread crumbs for rolling; as required oil for deep-frying; To Be Blended For The Spinach Sauce; 1/2 cup fresh cream; 1 cup white sauce; to taste salt and freshly ground black pepper (kalimirch) powder; Other Ingredients-; as required butter for greasing; 1/4 cup grated mozzrella cheese; as required oil for deep-frying

leena sangoi @cook_11785662

Mumbai

#MMC2019 Yummy Risotto balls with baked spaghetti with a creamy spinach sauce, this dish has an exquisite and sumptuous nature that lures every food lover.

Risotto is a traditional continental preparation of rice and cheese. It is a soft dish, somewhat similar to our comforting khichdi. In this more exotic form, a mixture of rice, cheese, herbs and capsicum is rounded into balls, dipped in a flour batter and deep-fried into delicious Risotto Balls, which are crisp outside and delightfully gooey inside. Served with Spinach sauce with baked spaghetti this is a perfect starter for an Italian style meal.

#MMC2019 Yummy Risotto balls with baked spaghetti with a creamy spinach sauce, this dish has an exquisite and sumptuous nature that lures every food lover.

leena sangoi @cook_11785662

Mumbai

#MMC2019 Yummy Risotto balls with baked spaghetti with a creamy spinach sauce, this dish has an exquisite and sumptuous nature that lures every food lover.

Saved

Ingredients

45mins

4 servings

ForSpaghetti-
1 1/2 cupscooked spaghetti
1 tbspbutter
1/4 cupfinely chopped onions
1 1/2 tspfinely chopped green chillies
to tastesalt
For Risotto balls-
1 cupcooked arborio rice
1/2 cupgrated processed cheese
1/2 cupplain flour (maida)
1/4 cupfinely chopped capsicum(red,yellow and green)
1 1/2 tspdry red chilli flakes (paprika)
2 tbspfinely chopped basil
to tastesalt
1 cupblanched and chopped spinach(palak)
as requiredbread crumbs for rolling
as requiredoil for deep-frying
ToBe Blended For The Spinach Sauce
1/2 cupfresh cream
1 cupwhite sauce
to tastesalt and freshly ground black pepper (kalimirch) powder
Other Ingredients-
as requiredbutter for greasing
1/4 cupgrated mozzrella cheese
as requiredoil for deep-frying

Saved

Steps

45mins

1

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

Add the green chillies, spaghetti and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
3

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.
4

Combine the rice, cheese, capsicum, chilli flakes, basil and salt in a deep bowl and mix well.
5

Divide the mixture into equal portions and shape each portion into a round ball.
6

Dip each ball into the plain flour-water mixture.
7

Roll them in the bread crumbs till they are evenly covered from all the sides. Refrigerate for 15 to 20 minutes.
8

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.
9

Drain on an absorbent paper.
10

How to proceed
Combine the spaghetti with the spinach sauce and mix well.
11

Spread the mixture on a greased baking dish and arrange the Risotto balls on top.
12

Sprinkle the cheese on top and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes.
13

Serve hot.