Ingredients

• 500g risotto rice
• 500g baby spinach
• 150g gruyere cheese – small diced
• 200g parmesan – grated
• 125g butter – diced
• 2 litre vegetable stock
• 50ml white wine
• Lemon juice
• Salt
• Olive oil
• Flour
• Eggs – whisked
• Dried breadcrumbs

Method

1. Blanch the spinach in boiling water and refresh in ice cold water. Strain and squeeze some of the water out. Blitz this into a smooth loose puree.
2. In a pan, toast the risotto rice for a few minutes in just oil, then add the white wine. Once this has reduced, slowly add the vegetable stock and gently cook the risotto rice until a slight firm bite is left in the rice.
3. When the rice is ready, add the cubed butter, spinach puree and grated parmesan cheese. Check the seasoning and adjust with salt/lemon juice to your taste. Then add the gruyere.
4. Spread this mixture onto a flat tray and cool.
5. Once cooled, weigh into 50g portions and roll into balls then chill in the fridge.
6. Once fully chilled, dust with flour, dip into egg mix and cover with breadcrumbs.
7. Now you are ready to fry at 180°C in vegetable oil until golden.