Arancini is a staple recipe in Italy, and it's no wonder why - they make the most delicious snack or side dish! Traditionally deep fried, these healthier option arancini balls are baked in the air fryer and are just as crispy and delicious!
In a frypan, over a medium-high heat add the butter, onion, garlic, pumpkin and mushroom. Cook until soft and fragrant.
Add the rice to the pan and stir for 2 minutes.
Add 1 cup of the veggie stock/water mix while continuously stirring until the stock has evaporated.
Continue adding the stock (1 cup at a time), while stirring and making sure that the liquid has completely evaporated before adding the next cup.
When the rice is soft and the liquid completely absorbed, stir through the parmesan and oregano.
Season with salt and pepper.
Set aside to cool.
Preheat air fryer to 200 degrees Celsius.
Roll the rice mixture into balls and flatten down with fingers, place a piece of the mozzarella in the middle and roll into a ball again. Repeat with the rest of the mixture.
Place all of coating ingredients in a shallow bowl.
Roll each of the balls in the coating mixture and place in the air-fryer.
Cook for 14 minutes, turning halfway.
Combine all of the aioli ingredients in a small bowl and mix well.
Place all pesto ingredients in a food processor and blitz for about 10 seconds or until reached the desired consistency.
Serve on a platter with fresh basil and spinach with the dipping sauce(s).
Enjoy!
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Ingredients
Directions
In a frypan, over a medium-high heat add the butter, onion, garlic, pumpkin and mushroom. Cook until soft and fragrant.
Add the rice to the pan and stir for 2 minutes.
Add 1 cup of the veggie stock/water mix while continuously stirring until the stock has evaporated.
Continue adding the stock (1 cup at a time), while stirring and making sure that the liquid has completely evaporated before adding the next cup.
When the rice is soft and the liquid completely absorbed, stir through the parmesan and oregano.
Season with salt and pepper.
Set aside to cool.
Preheat air fryer to 200 degrees Celsius.
Roll the rice mixture into balls and flatten down with fingers, place a piece of the mozzarella in the middle and roll into a ball again. Repeat with the rest of the mixture.
Place all of coating ingredients in a shallow bowl.
Roll each of the balls in the coating mixture and place in the air-fryer.
Cook for 14 minutes, turning halfway.
Combine all of the aioli ingredients in a small bowl and mix well.
Place all pesto ingredients in a food processor and blitz for about 10 seconds or until reached the desired consistency.
Serve on a platter with fresh basil and spinach with the dipping sauce(s).
Enjoy!
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