Risotto recipe for portions

Risotto dividers transform leftover risotto into the most delicious rice dividers. Since the risotto already has lots of flavor, the dividers get exactly the same. A lovely taste of parmesan and whatever else you've spoiled your risotto with. You can use any type of risotto for the recipe. A completely classic risotto with white wine and parmesan or well-known risotto with mushrooms or other exciting variations with vegetables such as carrot risotto or green risotto with spinach and peas. You can also easily use other types of "otto", e.g. barley gotto made from barley kernels. 

Rice bowls of risotto leftovers

Risotto dumplings are really easy leftovers, but they taste like anything but that. The dumplings are inspired by a classic Italian recipe for "arancini". A type of risotto dumplings, where risotto leftovers are rolled into balls and rolled in flour, egg and rapeseed. They are then deep-fried, so that they become golden crispy on the outside and creamy on the inside. Arancini tastes wonderful, but it is both a bit too difficult and deep-fried to be an everyday dish in our kitchen. That's why these dumplings are a hit as an everyday healthy alternative. They taste delicious and are both easy and healthy. 

TIP: Also try this recipe for vegetarian squash meatballs or juicy chicken meatballs

Accessories for risotto dishes

You can serve all sorts of side dishes with the risotto. Would you like a fresh and hearty salad - maybe just leftovers from the salad you served with the risotto the day before? Good suggestions for salads that would go perfectly with it could be: quinoa salad with strawberries or a quinoa salad with feta and squash. Quinoa contains a lot of filling protein, which can be an advantage for meatless meals. The same goes for chickpeas, so other good options could be a salad with chickpeas, carrots and feta or this chickpea salad with eggplant and sun-dried tomatoes. A good one cabbage salad with grandma's dressing, Raspberries and almonds would also be nice.