Arancini, hailing from Sicily, are deliciously cheesy balls of risotto rice gently fried to create a crispy outside. These Vegetable Risotto & Arancini Balls are bursting with flavour without the added salt, so the whole family can tuck in!
Ingredients
Risotto
900mls Stock Cubes (2 cubes)
2 tablespoon olive oil
1 large onion, chopped
1 red pepper, diced
200g butternut squash, peeled and diced
2 cloves garlic, crushed
250g risotto rice
50g parmesan cheese, grated
70g peas
2 tablespoons basil, chopped
2 tablespoon olive oil
1 large onion, chopped
1 red pepper, diced
200g butternut squash, peeled and diced
2 cloves garlic, crushed
250g risotto rice
50g parmesan cheese, grated
70g peas
2 tablespoons basil, chopped
Arancini Balls
350g cold risotto mixture
1 egg, beaten
40g Panko breadcrumbs
1 egg, beaten
40g Panko breadcrumbs
Method
- To make the risotto: Heat the oil in a shallow saucepan. Add the onion, pepper, and squash. Fry for a few minutes. Add the garlic and rice and stir. Add the stock. Cover with a lid and simmer for 18-20 minutes until all the stock has been absorbed. Add the peas and cheese and simmer for 2 minutes. Add the basil just before serving.
- To make the arancini balls: Shape the cold mixture into 12 balls. Dip into egg and roll into the breadcrumbs. Heat a little sunflower oil in a frying pan. Add the balls and fry for 4-5 minutes until golden brown and heated through.
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