for 24 pieces

Rice

250 g	whole-grain rice (10 mins. cooking time)
	salted water, boiling

Rice balls

1 tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, squeezed
400 g	baby spinach
½ tsp	salt
a little	pepper
125 g	ricotta
60 g	grated Parmesan
30 g	breadcrumbs
20 g	grated Parmesan
3 tbsp	olive oil

Pepper salsa

1 glass	roasted peppers in oil (approx. 290 g), drained, finely chopped
1 bunch	basil, finely chopped
1 tbsp	white balsamic vinegar
	salt and pepper to taste

How it's done

Rice

Cook the rice (covered) in salted water for approx. 10 mins. until just soft, drain.

Rice balls

Heat the oil in a non-stick frying pan. Sauté the shallot and garlic for approx. 2 mins., gradually add the spinach, season, cook until all the moisture has evaporated. Remove the spinach, allow to cool slightly, chop finely, mix with the ricotta, cheese and rice. Knead by hand until the ingredients form a compact mass. Divide the mixture into 24 portions, shape into balls. Mix the breadcrumbs and cheese in a deep dish, toss the rice balls in the breadcrumbs and press firmly on the crumb coating. Heat the oil in the same pan. Fry the rice balls on all sides for approx. 10 mins. per batch until crispy.

Pepper salsa

Mix the pepper and basil with the balsamic, season. Serve the salsa with the rice balls.

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