Risotto, ham hock and Taleggio croquettes recipe

By Charlie Clapp

  1. Serves 2
  2. Takes 10 minutes to make, 8-10 minutes to cook, plus chilling
  3. Rating

These fabulous croquettes are great for using up leftover risotto – or even better use our shortcut ingredient, shop bought risotto

tried and tested
Risotto, ham hock and Taleggio croquettes


  1. 400g pack Waitrose Mushroom and Chestnut Risotto, or similar
  2. 90g Waitrose Pulled Ham Hock, or similar
  3. 25g Waitrose Taleggio (or other cheese), cut into cubes
  4. 2 tbsp plain flour, plus extra, seasoned, for dusting
  5. Grated zest and juice of ½ lemon, plus wedges to serve
  6. 2 tbsp olive oil
  7. 55g pack wild rocket


  1. Strain the risotto in a sieve, discarding the sauce. In a bowl, mix the strained risotto, ham hock, cheese, 2 tbsp flour and lemon zest. Carefully shape into 8 croquettes and put on a baking tray. Chill for 15 minutes (they may feel sticky at first but chilling and dusting with flour will help). Heat the olive oil in a large non-stick pan over a medium heat. Dust each croquette in seasoned flour until well coated. Fry in the pan for 8-10 minutes, turning occasionally, until piping hot throughout and golden brown. Serve with lemon wedges and rocket tossed in the lemon juice.


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