Parmesan & ham risotto croquettes recipe

  • Serves 6
  • 40 mins to prepare and 35 mins to cook
  • 405 calories / serving
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154627 Parmesan, ham and pesto risotto croquettes HERO

Prepare the risotto

Rinse the rice thoroughly. Peel and finely chop the shallots. Melt 50g of the butter in a frying pan and add the shallots, fry without allowing to brown. Next, add the rice and cook until it becomes translucent.

Bring the stock to the boil and pour it over the rice. Whilst the rice starts to cook make parmesan shavings using a potato peeler and add them to the rice, mix and cook over a low heat, adding a ladleful of stock every so often when it has been absorbed by the rice.

Prepare the croquettes

Melt the rest of the butter in a frying pan and fry the chopped onion without allowing it to brown. Pour the rice into a mixing bowl. Add the onion, whole egg, diced ham and chopped basil and season lightly with salt and pepper. Mix well. Make small balls from the mixture and roll them in the breadcrumbs.

Heat the frying oil. Gently immerse the rice croquettes in the oil, two or three at a time, for around 2 minutes, until they are a nice golden colour. Drain them on kitchen paper. Serve hot with a salad.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 250g rice
  • 2 shallots
  • 80g butter
  • 300ml vegetable stock
  • 150g diced ham
  • 3 sprigs basil
  • 1 onion
  • 1 egg
  • 50g grated parmesan
  • 120g breadcrumbs
  • oil for frying
  • salt
  • pepper
  • Energy 1700kj 405kcal 20%
  • Fat 19g 27%
  • Saturates 9g 45%
  • Sugars 3g 3%
  • Salt 2.9g 48%

of the reference intake
Carbohydrate 46.2g Protein 13.9g Fibre 1.1g


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