These little stuffed rice balls are simply bursting with flavour
(11 votes)
Cook: 40 Mins
Serves: 8
Price: 46p per serving
Nutritional Information
Each 193g serving contains
Energy
1212kj
290kcal
1212kj
290kcal
15%
Fat
13.9g
13.9g
Med
20%
20%
Saturates
3.3g
3.3g
Med
17%
17%
Sugars
1.2g
1.2g
Low
1%
1%
Salt
0.68g
0.68g
Med
11%
11%
of your reference intake.
Typical energy values per 100g:
628kj/150kcal
Typical energy values per 100g:
628kj/150kcal
Ingredients
1tsp rapeseed oil
2 Grower’s Selection Shallots, finely chopped
2 cloves garlic, finely chopped
1tsp dried thyme
200g Arborio rice
1 Oxo Reduced Salt Vegetable Stock Cube, dissolved in 700ml water
50g Frozen for Freshness Petits Pois
25g Parmesan, finely grated
3 slices Italian smoked prosciutto, finely chopped
50g Smart Price French Blue Cheese, rolled into £1 coin-sized balls (optional)
1L vegetable oil, for frying
30g plain flour
1 egg, beaten
75g Asda Plain Breadcrumbs
60g Grower’s Selection Wild Rocket
1tsp extra-virgin olive oil
1tsp balsamic glaze
20g Parmesan shavings (optional)
Method
1
Heat the rapeseed oil to a medium heat in a large pan. Sweat the shallots, covered, for 8 mins until soft. Add the garlic and thyme. Cook for 2 mins.
2
Stir in the rice and gradually add the stock a little at a time, stirring continuously until the liquid has been absorbed – this should take about 15 mins. The rice is cooked when it is soft on the outside but has a slight bite in the centre.
3
Stir in the peas, Parmesan and prosciutto. Season with black pepper. Spread over a baking tray in a thin layer and leave to cool completely.
4
Wet your hands and roll a spoonful of the risotto around a ball of blue cheese, if using, or shape a spoonful of risotto into a ball; make 15 more.
5
Heat the vegetable oil in a deep, heavy-bottomed pan over a medium heat until a breadcrumb sizzles when dropped in. Put the flour, eggs and breadcrumbs in 3 separate bowls. Dip the arancini in the flour, followed by the eggs, then the breadcrumbs.
6
Working in batches, put a few arancini on a slotted spoon, carefully lower into the hot oil and fry for 3-5 mins until golden. Drain on a baking tray lined with kitchen paper.
7
Toss the rocket in, the olive oil and balsamic glaze and divide between 8 plates.
8
Top each with 2 arancini balls and some Parmesan, if you like.