Baked Arancini (Risotto Balls)

Baked Arancini (Risotto Balls)
Baked Arancini (Risotto Balls)
Yields 8
Arancini are a great recipe for kids to have a go at, and make a delicious and easy supper (served straight from the oven with a homemade tomato sauce) or a healthy snack or lunchbox filler. Traditionally they are deep-fried but this is a much healthier, baked version. They're a great way of using up leftover risotto, but if you don't have any to hand you can make them from scratch very easily. Make it a vegetarian recipe by leaving out the pancetta, and adding small chunks of mozzarella instead. Yum!
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Ingredients
  1. 1 tbsp olive oil
  2. 100g risotto rice
  3. 250ml vegetable or chicken stock
  4. Large handful of pancetta
  5. 1/2 onion ((finely chopped))
  6. 1 clove garlic (finely chopped or crushed)
  7. 2 tablespoon of peas (defrosted if using frozen)
  8. Sprig of parsley (chopped)
  9. 1/2 lemon
  10. 4 tablespoons of grated parmesan
  11. 1 free range egg
  12. 100g breadcrumbs (panko or fresh)
  13. Olive oil spray
Instructions
  1. Heat the olive oil in a saucepan and fry the risotto rice for a couple of minutes
  2. Pour in the stock and leave to simmer for 10 - 15 minutes until the rice is tender, then transfer to a large bowl and leave to cool completely
  3. In the same pan fry the pancetta until crispy, then add the onion and garlic and cook gently until softened
  4. Add the pancetta and onion to the rice along with the peas, chopped parsley, lemon juice and parmesan
  5. Season with black pepper and mix well
  6. Beat the egg in a bowl and spread the breadcrumbs on a plate
  7. Roll the risotto into eight balls (really pack them together tightly) then dip each ball into the egg and roll in the breadcrumbs
  8. Place the arancini on a greased baking tray and spray each one with olive oil
  9. Bake in a preheated oven at (190°C 170°C fan) for 15 - 20 minutes until golden brown all over
Cook It With Kids https://cookitwithkids.co.uk/


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