Arancini, hailing from Sicily, are deliciously cheesy balls of risotto rice gently fried to create a crispy outside. Using Knorr’s Zero Salt Veggie Stock Cubes to make the risotto stock, these balls are bursting with flavour without the added salt, so the whole family can tuck in! Knorr’s Zero Salt stock cube range are now available to purchase at Boots online.
Ingredients
Risotto
900mls Knorr Zero Salt Veggie 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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