Risotto Fritters

Risotto Fritters

A great take on fritters with our multi-grain rice. There’s 75 grams of whole grains in each of our multi-grain rices. What a great and delicious way to get your whole grains and munch on something delicious. Great for cocktail parties too.

  • 2 packages of Annie Chun's Rice Express Multi-Grain Sticky Rice
  • 1 each onion – fine chopped
  • 1 each garlic – minced
  • 1/2 each Red Bell Pepper
  • 1/2 cup Parmesan Cheese – grated
  • 1/2 cup Panko bread crumbs
  • 2 TBSP canola or vegetable oil
  • 1-2 TBSP Annie Chun's Gochujang Sauce (optional if you want it spicy)


  1. Heat up the Multi-Grain Sticky Rice according to the direction on the package, set it aside
  2. Heat up a sauté pan, saute onion until soft, add the garlic until it is fragrant, add the red bell pepper at the end to add some color and crunch.
  3. Mix the vegetable mixture with the rice mixture and set it aside until it is cool enough to handle
  4. Roll them into 8-10 balls (or use a small ice cream scooper for consistency)  and roll them in a mix of parmesan cheese and panko bread crumbs
  5. Wipe the sauté pan clean with a paper towel, add some oil, bring to medium heat. 
  6. Add the risotto fritters and slightly flatten them from the top. 
  7. Saute until they are all golden brown and crispy
  8. Served while it is warm
  9. Top with Gochujang Sauce if you want a bit spicier.
serves 2-3