Recipes
Cheesy baked arancini
Leftover risotto? Turn it into crisp and cheesy arancini balls with tomato dip
Leftover risotto? Turn it into crisp and cheesy arancini balls with tomato dip
(59 votes)
Cook: 1 Hour 15 Mins
Serves: 10
Price: 50p per serving
Nutritional Information
Each 252g serving contains
Energy
1053kj
252kcal
1053kj
252kcal
13%
Fat
4.0g
4.0g
Med
6%
6%
Saturates
1.5g
1.5g
Med
8%
8%
Sugars
3.3g
3.3g
Low
4%
4%
Salt
0.55g
0.55g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
418kj/100kcal
Typical energy values per 100g:
418kj/100kcal
Ingredients
1tsp rapeseed oil
1 onion, finely chopped
2 cloves garlic, crushed
300g Asda Risotto Arborio rice
100ml white wine (or extra stock)
1 reduced-salt vegetable stock cube, made up to 1.2L
50g Parmesan, grated
400g can Napolina Chopped Tomatoes
15g basil, leaves chopped, plus extra to serve
½ ball light mozzarella cheese, cut into 10 pieces
50g plain flour
1 egg, beaten with 1tsp water
100g Panko Breadcrumbs
Method
1
Heat the oil in a large saucepan, add the onion and garlic, cover and fry for 6-8mins over low heat until soft. Remove half and set aside.
2
Add the rice, cook for 2 mins, then add the wine and cook until reduced by half. Gradually add the stock, stirring continuously until absorbed and the rice is tender. This should take about 20 mins. Remove from the heat and stir through most of the Parmesan.
3
Spread the rice out onto a plate, cool to room temperature then cover with cling film and chill in the fridge for at least 2 hrs.
4
Meanwhile, return the remaining onion to a pan, add the Napolina tomatoes and a grind of black pepper and simmer for 5 mins until thick. Add the basil.
5
Preheat the oven to 180C/160C Fan/Gas 4.
6
Place the flour, beaten egg and breadcrumbs in 3 separate bowls.
7
Shape the risotto into 10 balls. Push each ball flat, fill with 1tsp of tomato sauce and a piece of mozzarella, then bring up the edges of the arancini to create a ball.
8
Working in batches, dip the balls into the flour, followed by the egg and finally the breadcrumbs.
9
Place on a baking tray lined with baking paper and bake in the oven for 30-40 mins, turning after 10 mins, until golden.
10
Leave to cool for 5 mins then serve with a sprinkle of basil and the rest of the Parmesan, with any extra tomato sauce on the side.