Easy tomato risotto balls with a smoked cheese centre – perfect for Cook with Your Kids Day

Did you know that International Cook With Your Kids Day was launched by Uncle Ben’s, as a global initiative to get more families preparing meals together.

Research shows that families that cook together and eat together will enjoy significant health benefits as a result*. The simple act of involving children in the cooking process teaches them valuable skills, helps them lead a healthier life, and brings families together.

Uncle Ben’s is committed to helping families cook together because they believe cooking is a life skill that is as essential as reading and writing, and I’m in absolute agreement.

Ben’s Beginners is a global initiative from Uncle Ben’s, aimed at getting kids and families cooking together and having fun while developing a lifelong, good relationship with food. You can learn more about the brilliant Ben’s Beginner’s tool in my previous posts here and here.

To celebrate, JD, Jay and I have developed this really easy, simple recipe for tomato risotto balls (baked arancini) with a smoked cheese centre. They’re great fun to make, with plenty of chances for the kids to get their hands stuck in, and the result is really delicious!

Here’s how to make them.

Ingredients

• 1 pack of Uncle Bens Express Risotto Italian Herb
• 100ml (3.5 floz) milk
• 25g (1 oz) smoked cheese
• 75g (2.5 oz) plain flour
• 1 large egg
• 75g (2.5 oz) panko breadcrumbs
• spray oil

Instructions

Cook the risotto rice according to the pack instructions (make an opening in the pack, add the milk, cook in the microwave for 3 minutes).

Tip into a bowl and allow to cool.

Chop the smoked cheese into 1/2 inch chunks.

Take some rice and roll into a golfball size ball, then flatten in your hand.

Place a small chunk of cheese in the centre of your risotto pattie.

Wrap the rice around the cheese and roll into a ball between your palms so that the cheese is enclosed in the middle.

Now it’s time to crumb. Start by rolling your risotto ball in the flour until it has a thin coating. Shake of the excess.

Dip your risotto ball into the beaten egg and coat. Allow an excess to drip off.

Now roll your risotto gently in the breadcrumbs until evenly coated. Note: you can season the breadcrumbs if you like.

Place on a lined baking tray and repeat until you’ve crumbed all eight.

Spray with a little cooking oil.

Bake for approx 20-25 minutes at 180°C / 160°C fan / 250°F until pale golden.

Serve warm with salad – the cheese inside will be oozy and delicious.

Do you plan to get the kids involved with cooking on International Cook with Your Kids Day?

Here’s an easily printable version of the tomato risotto balls with a smoked cheese centre recipe. If you’d like to, just click PRINT on the recipe card below.

Print Recipe

4.5 from 2 votes

Easy tomato risotto balls with a smoked cheese centre - perfect for Cooking with Kids Day

A really easy, simple recipe for tomato risotto balls with a smoked cheese centre. They're great fun to make, with plenty of chances for the kids to get their hands stuck in.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Lunches and quick-cook meals

Cuisine: Italian

Keyword: kid friendly, lunch, risotto

Servings: 8

Author: Emily Leary

Ingredients

• 1 pack of Uncle Bens Express Risotto Italian Herb
• 100 ml (3.38 floz) milk
• 25 g (0.88 oz) smoked cheese
• 75 g (2.65 oz) plain flour
• 1 large egg
• 75 g (2.65 oz) panko breadcrumbs
• spray oil

Instructions

• Cook the risotto rice according to the pack instructions (make an opening in the pack, add the milk, cook in the microwave for 3 minutes).
• Tip into a bowl and allow to cool.Chop the smoked cheese into 1/2 inch chunks.
• Take some rice and roll into a golfball size ball, then flatten in your hand.
• Place a small chunk of cheese in the centre of your risotto pattie.
• Wrap the rice around the cheese and roll into a ball between your palms so that the cheese is enclosed in the middle.
• Now it's time to crumb. Start by rolling your risotto ball in the flour until it has a thin coating. Shake of the excess.
• Dip your risotto ball into the beaten egg and coat. Allow an excess to drip off.
• Now roll your risotto gently in the breadcrumbs until evenly coated. Note: you can season the breadcrumbs if you like.
• Place on a lined baking tray and repeat until you've crumbed all eight.
• Spray with a little cooking oil.
• Bake for approx 20-25 minutes at 180°C / 160°C fan / 250°F until pale golden.
• Serve warm with salad - the cheese inside will be oozy and delicious.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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For another tasty risotto dish, why not try my garden pea and mint risotto recipe?

This is a commissioned post for Uncle Ben’s Beginners. *Research reference