21 Arlington St, London, SW1A 1RN, UK | Tel. 020 7493 2521 | Email: info@riceassociation.org.uk
Cheesy pea arancini
Prep time – 5 minutes
Cooking time – 25 minutes
Makes 16- 18
Ingredients
For the arancini;
800g leftover risotto of choice
150g frozen peas, defrosted
Juice of 1/2 lemon
100g mature cheddar grated
To coat the arancini;
200g toasted bread
50g plain flour
2 eggs, beaten with 1 tsp water
To serve; garlic mayo, fresh herbs, drizzle of extra virgin olive oil
Step 1
Preheat the oven to 180C.
To make the arancini, mix the leftover risotto with the peas, lemon juice and cheddar, seasoning to taste.
Scoop up a golf ball sized amount and roll into a ball. Place the balls on a plate ready for rolling.
Step 2
To make the crumb, break up the toast a little and add to your food processor and blitz until you get a fine crumb and add to a shallow dish.
Step 3
Add the plain flour to a shallow bowl and the beaten egg to another.
Step 4
Roll each arancini in a little flour, then egg and finally coat in the breadcrumbs. Repeat.
Step 5
Drizzle a baking tray with olive oil and add the balls.
Bake for 25 minutes - turn halfway through.
Step 6
To serve, top with a little olive oil and fresh herbs.
Cooks tip – also delicious with some mozzarella in the middle of the arancini instead of the cheddar.
Step 7
Step 8
Step 9