Vegetable arancini

Enjoy these crispy, fluffy vegetable arancini. Include in your menu as a starter or add vegetables and protein to create a main meal.

Serves 10 people.

Ingredients

• 250ml vegetable stock
• 30ml olive oil
• 80g red onion (finely diced)
• 50g carrot (finely diced)
• 50g celery (finely diced)
• 50g red capsicum (finely diced)
• 1 tsp garlic (crushed)
• 75g arborio rice
• 2 tbsp continental parsley (chopped)
• ¼ tsp black pepper (cracked)
• ½ cup plain flour
• 2 eggs (beaten)
• 100ml milk
• 125g breadcrumbs

Method

1. Bring the vegetable stock to a simmer in a separate pot.
2. Heat the oil in a large pot, add the onion, carrot, celery, capsicum and garlic, sauté the ingredients off for 10–15 minutes or until soft and starting to brown slightly.
3. Add the Arborio rice and fry off with the vegetables for a further 5 minutes, stir until the rice begins to make a pop sound.
4. Turn the pot down to a low heat, slowly add the stock, ladle by ladle, until the rice absorbs all of the liquid. Mixture will sometimes not take all the stock, other times it may need a little more.
5. Tip the risotto into a long deep tray and allow to cool, stirring the mixture often.
6. Add half the beaten eggs. Add the parsley and the pepper at the same time. Mix very well and allow to cool completely.
7. Roll the mixture into balls a bit smaller than a golf ball.
8. Mix together the remaining eggs and the milk, set up a crumbing station and crumb the arancini.
9. Lightly spray the arancini with oil, cook them in a very hot oven for approx. 15 minutes or until browned and cooked through.
10. Serve hot, with garlic yoghurt.

This recipe is provided by the Healthy Eating Advisory Service (HEAS) and was originally published on the HEAS website.