Mozzarella-Filled Risotto and Beef Dumplings







A recipe allowed in a diet.

We’ve just found out that at the intersection between dumplings, beef, and risotto, there are the beef and risotto dumplings. They’re made not from dough but from risotto and beef cooked in tomato sauce and butter. We made them cheesy by filling them with melting low moisture mozzarella.

Nutritional Chart

Calories: 595 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 33 g
  • 40 g
  • 29 g

Ingredients Needed for Mozzarella-Filled Risotto and Beef Dumplings

1 teaspoon olive oil
2 teaspoons butter
1 onion, minced
7 ounces ground beef
2 garlic cloves, crushed
½ cup red wine
1½ cup tomato sauce
7 ounces risotto rice
fresh thyme
1 tablespoon parmesan, grated
6 ounces low moisture mozzarella, cut into 6 sticks
flour (for coating)
1 egg, whisked (for coating)
panko (for coating)

How to Make Mozzarella-Filled Risotto and Beef Dumplings

  1. Add the olive oil and 1 teaspoon of butter to a pan over low heat. As the butter melts add the onion. Cook and stir until tender.
  2. Add the ground beef and break it into smaller pieces. Cook for 10-12 minutes while occasionally stirring.
  3. Stir in the crushed garlic, red wine, and tomato sauce.
  4. Add the rice, stir it in, then season with thyme, salt, and pepper.
  5. Cook and stir until the rice is done.
  6. Stir in the parmesan and the remaining butter. Remove from heat.
  7. Fill a pot halfway with vegetable oil and heat it.
  8. Wrap each mozzarella stick in tomato risotto and deep-fry for 4-5 minutes.

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