Risotto Balls with Spinach Sauce and baked Spaghetti

For the spaghetti

Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.

Add the green chillies, spaghetti and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

For the Risotto balls

Combine the plain flour and ¾ cup of water in a bowl and mix well into a thick batter till no lumps remain. Keep aside.

Combine the rice, cheese, capsicum, chilli flakes, basil and salt in a deep bowl and mix well.

Divide the mixture into equal portions and shape each portion into a round ball.

Dip each ball into the plain flour-water mixture.

Roll them in the bread crumbs till they are evenly covered from all the sides. Refrigerate for 15 to 20 minutes.

Heat the oil in a deep non-stick kadhai and deep-fry the balls, a few at a time, till they turn golden brown in colour from all the sides.

Drain on an absorbent paper.

How to proceed

Combine the spaghetti with the spinach sauce and mix well.

Spread the mixture on a greased baking dish and arrange the Risotto balls on top.

Sprinkle the cheese on top and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes.

Serve hot.