Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 120grams risotto rice
- 1tablespoons butter
- 4teaspoons white wine
- 1teaspoons garlic powder
- 3/4 cup vegetable stock
- 60grams pumpkin
- 40grams parmesan
- 100grams mozzarella, cut into small chunks
- 1 medium egg, cracked and lightly beaten
- 50grams flour
- 100grams panko bread crumbs
- 200grams cooking oil, 2 tsp for frying pumpkin
Nutrition per serving
3520kJ / 842Cal
3520 Kilojoules or 842 Calories
41% of daily energy intake*
Protein
18.1grams
Fat
63.0grams
Carbs
55.2grams
Sugars
3.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These soft, chewy and cheesy balls have a deliciously crispy coating.
Method
Step 1 of 9
Heat up a large non-stick saucepan to a medium heat and fry the pumpkin for 3 minutes while tossing.
Step 2 of 9
Add the butter and rice to the pan with the wine and cook for 2 minutes.
Step 3 of 9
Incrementally add the vegetable stock while stirring constantly and letting the stock reduce before adding more.
Step 4 of 9
Repeat the process which should take up to 20 minutes in total until you have sticky rice.
Step 5 of 9
Remove from the heat, transfer to a bowl and then pre-heat the oven to 190°C.
Step 6 of 9
Get 3 bowls and add the flour to one, beaten egg to another and panko to the 3rd.
Step 7 of 9
Combine the parmesan with the rice mix and divide the mixture into as many balls as you would like depending on size.
Step 8 of 9
Now take a piece of mozzarella, wrap it in one of your rice balls, then dip into flour, then egg and finally panko and set aside.
Step 9 of 9
Heat the remaining cooking oil in a pan over medium-high heat. Cook the arancini balls in the pre-heated oil for 3 minutes, turning occasionally, until golden brown.
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