1. Heat the oil in a skillet and cook the onion and garlic for 3-4 minutes or until just soft. 2. Add the bell pepper, rice and oregano to the skillet, cook for 2-3 minutes stirring to coat the rice in the oil. 3. Mix the vegetable stock and the wine and add to the pan a ladleful at a time, each time stirring and waiting for the liquid to absorbed by the rice. 4. Once all of the liquid has been absorbed and the rice is tender remove the skillet from the heat and let stand until cool enough to handle. 5. Cut the cheese into 12 pieces and shape about 1 tbs of the risotto mixture around the cheese to make 12 balls. 6. heat the oil and cook the risotto balls in batches of 4 for about 2 minutes or until golden. 7. Remove the balls with a draining spoon and drain on a paper towel. 8. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
