Arancini Risotto
By Cooks&Co
Published on 06 November 2020
This Arancini
recipe is perfect for those mid week meals or lunch boxes as it only takes 25 minutes to cook with only 3 additional ingredients needed meaning this is as
simple as it gets!Time and servings
50 minsTotal time
4Servings
25 minsPrep time
25 minsCooking time
Ingredients
- 190 g of cooks & co lemon & pea risotto, cooked and cooled
- 60 ml of milk
- 60 g of panko breadcrumbs
- 1 tsp of garlic powder
- 1 large pinch of salt
- 1 large pinch of pepper
- 40 g of mozzarella
- 2 tablespoons of garlic infused olive oil
- 0.25 tsp of chilli flakes
Method
Step 1
Follow the cooking instructions for the Cooks&Co risotto: Empty contents into a pan with the olive oil, salt and wine. Add 500ml boiling water and bring to the boil. Simmer for approximately 18-20 minutes until the rice is cooked, stirring occasionally. Finally, stir in the butter and Parmesan cheese to taste.Step 2
Set aside and allow to cool completely. Mix the panko breadcrumbs with the garlic pepper, salt and pepper and put to the side.Step 3
Roll 1 heaped tbsp of the risotto mix in the palm of your hand along with a pinch of the mozzarella - it should be lovely and sticky.Step 4
Roll each ball into the oat milk, followed by the panko breadcrumb mix, repeat until all the risotto is used up.Step 5
You can either fry the arancini balls in a frying pan filled with rapeseed oil (should be around 2cm deep within the pan) for 5 minutes on each side until beautifully golden OR you can drizzle the arancini balls in olive oil and bake at 180ºC for 25 minutes (they will be a little less golden in colour if baked)Step 6
Mix the garlic infused olive oil with the chilli flakes. Drizzle in and enjoy.