Easy arancini
https://www.coop.co.uk/recipes/easy-arancini
A familiar favourite that's hard to resist, we’ve given these easy arancini a storecupboard twist with normal rice instead of risotto
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Feeds
16
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 19g
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Ingredients
- 2 tbsp Co-op olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 500g cooked leftover white rice, chilled (see tip)
- 4 Co-op British free range medium eggs
- 150g fresh breadcrumbs
- 50g Co-op Parmesan wedge, grated
- 100g dried breadcrumbs
- Oil, for frying
- 2 tbsp Co-op Irresistible pesto alla genovese
- 6 tbsp Co-op 0% fat Greek style natural yogurt
Method
- Heat the olive oil in a saucepan
- Cook the onion for 4-5 mins, until soft, then stir in the garlic and cook for another minute
- Tip into a large bowl and add the rice, 1 egg, the fresh breadcrumbs and the parmesan
- Season and mix until well combined
- Scoop out a golf ball-sized portion and shape into a ball with slightly wet hands
- Transfer to a lined baking tray and repeat with the rest of the mixture
- Add the remaining egg to a bowl and lightly beat, then put the breadcrumbs in another bowl
- Dip each rice ball into the egg and then roll in the breadcrumbs to coat
- Half-fill a large pan with oil and heat to 180°C (to test this, a cube of bread should turn golden in around 15 seconds)
- Working in batches, fry the arancini for 2-3 mins, until golden and heated through, transferring to a plate lined with kitchen paper as you go
- Mix together the pesto and yogurt for dipping and serve alongside the arancini
TIP: If you don’t have leftover cooked rice, then 200g Co-op easy cook long grain rice cooked according to the pack instructions will give you the required amount. Be sure to follow the guidelines at food.gov.uk when cooling and storing cooked rice.
Drink responsibly. For more information visit drinkaware.co.uk
