Baked Arancini Balls
Classification
NSW: EVERYDAY ACT: AMBER
Ingredients
Method
In a large saucepan, bring stock to the boil, then cover and simmer on low heat.
In a separate large saucepan, heat oil and add onion and garlic. Cook for 2-3 minutes, then add rice and stir.
Add ½ cup of stock to the rice and stir until liquid is absorbed. Continue to add stock, ½ cup at a time, waiting until all liquid is absorbed before more stock is added.
Stir parmesan cheese into rice and set aside to cool for approximately 1 hour.
Preheat oven to 180ºC and line a large baking tray with baking paper.
Roll approximately 1 ½ tablespoons of the cooled rice mixture to make each ball. Coat with flour, then eggs and finally the breadcrumbs.
Place on baking tray. Lightly spray with olive oil and bake for 25 minutes or until golden.
Tips
- To save time, skip steps 1-4 and use pre-packaged cooked risotto.
- To reduce food waste, use leftover bread to make breadcrumbs. Place bread in a blender or food processor until fine crumbs are formed. Place crumbs on baking tray and bake for 5-10 minutes at 200ºC.
Variations
- Get creative by adding veggies such as chopped mushrooms or frozen peas.
Acknowledgement
Student dietitian, Georgia Olivieri contributed to this recipe.
Ingredients
Directions
In a large saucepan, bring stock to the boil, then cover and simmer on low heat.
In a separate large saucepan, heat oil and add onion and garlic. Cook for 2-3 minutes, then add rice and stir.
Add ½ cup of stock to the rice and stir until liquid is absorbed. Continue to add stock, ½ cup at a time, waiting until all liquid is absorbed before more stock is added.
Stir parmesan cheese into rice and set aside to cool for approximately 1 hour.
Preheat oven to 180ºC and line a large baking tray with baking paper.
Roll approximately 1 ½ tablespoons of the cooled rice mixture to make each ball. Coat with flour, then eggs and finally the breadcrumbs.
Place on baking tray. Lightly spray with olive oil and bake for 25 minutes or until golden.
