Heat the olive oil and fry the onion and garlic until soft.
Add the pepper and rice to the pan and cook for 3 min stirring to coat the rice in oil.
Mix the KNORR Garlic & Herb Potato Bake packet with the water and the wine and add to the pan a little at a time, waiting for the liquid to be absorbed by the rice before adding the next ladleful of liquid.
Once all the liquid has been absorbed and the rice is tender, remove the pan from the heat and leave until the mixture is cool enough to handle.
Cut the cheese into 12 blocks, then, taking about a tablespoon of risotto, shape the mixture around the cheese pieces to make 12 balls.
Heat the oil and fry the risotto balls in batches until golden.
Serve hot and garnish with fresh basil.