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Arancini Risotto

Arancini Risotto

By Cooks&Co
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!
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 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

6 steps

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Roll each ball into the oat milk, followed by the panko breadcrumb mix, repeat until all the risotto is used up.

  5. 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)

  6. Step 6

    Mix the garlic infused olive oil with the chilli flakes. Drizzle in and enjoy.