Mozzarella is one of the few cheeses that generally has a low sodium content and is available in


  • ¼ brown onion, chopped finely

  • 2 garlic cloves, crushed

  • 1 tbsp of olive oil

  • 115 g (4 oz) arborio rice

  • 500 ml (16 fl oz) chicken stock

  • 80 g (3 oz) mozzarella, chopped

  • into small pieces about 1 cm

  • (1⁄2 inch) cubed

  • 115 g (4 oz) breadcrumbs, low

  • sodium

  • Olive oil, for frying


  • 1.

    In a saucepan, gently fry the onion and garlic in a tablespoon of olive oil for 2 minutes, and then add the rice, stirring to combine.

  • 2.

    In another saucepan, add the stock and bring it to a very gentle simmer.

  • 3.

    Add the stock to the rice, one ladle at a time, and stir continuously.

  • 4.

    Once the stock has been absorbed, add another ladle, repeat until all stock has been absorbed. This will take 20–25 minutes.

  • 5.

    Remove the rice from the heat and add half the mozzarella, stirring to combine. Allow to cool a little.

  • 6.

    Using the remaining mozzarella, take a small piece in your hand and roll the rice mixture around the mozzarella to form a ball.

  • 7.

    Then roll the ball in breadcrumbs. Continue until all the mozzarella has been rolled into balls and coated in breadcrumbs.

  • 8.

    In a pan heat a little olive oil to medium heat. Gently fry the balls for a couple of minutes until lightly golden brown all over and heated through so that the mozzarella is warmed and melted inside.

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Posted by Lisa3053Report
Fantastic recipe!