My Italian grandma made these for me when I was growing up. I still ask for them when I visit her, and so do my children. They also freeze well, so I make them ahead of time.
—Gretchen Whelan, San Francisco, CA
Prep: 35 min. • Bake: 25 min. Makes: about 3 dozen
11/2 cups water
1 cup uncooked arborio rice
1 tsp. salt
2 large eggs, lightly beaten
2/3 cup sun-dried tomato pesto
2 cups panko (Japanese) bread crumbs, divided
Marinara sauce, warmed
1. Preheat oven to 375°. In a large saucepan, combine water, rice and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Let rice stand, covered, 10 minutes. Transfer to a large bowl; cool slightly. Add eggs and pesto; stir in 1 cup of the bread crumbs.
2. Place the remaining bread crumbs in a shallow bowl. Shape the rice mixture into 11/4-in. balls. Roll in the bread crumbs, patting to help coating adhere. Place on greased 15x10x1-in. baking pans. Bake until golden brown, 25-30 minutes. Serve risotto balls with marinara sauce.
1 appetizer: 42 cal., 1g fat (0 sat. fat), 10mg chol., 125mg sod., 7g carb. (1g sugars, 0 fiber), 1g pro. Diabetic exchanges: 1/2 starch.