Arancini Balls

by | Oct 23, 2022 | 0 comments

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!

Yields4 ServingsPrep Time40 minsCook Time1 hrTotal Time1 hr 40 minsDifficultyIntermediate
Ingredients
Risotto
 2 tsp butter
 1/2 brown onion diced
 1 clove garlic minced
 1 cup pumpkin cut into very small pieces
 1 cup sliced mushrooms
 2 cups aborio rice
 2 tbsp Changing Habits Vegetable Stock Powder mixed with 6 cups of water
 1/2 cup shaved parmesan
 1 tsp dried oregano
 cracked Changing Habits Pepper to taste
 100 g mozzarella cheese cut into small pieces
Coating
 1 cup blanched almond meal
 cracked Changing Habits Pepper to taste
 1/4 cup parmesan finely grated
Optional dipping sauces
Aioli
 juice of 1 lemon
 2 tsp dijon mustard
 1/3 cup sour cream
Pesto
 2 cups baby spinach leaves
 1 clove garlic minced
 1/2 cup basil leaves
 juice of 1 lemon
 2 tbsp Spanish onion chopped
 2 tbsp toasted pine nuts
 1 tbsp olive oil
 cracked Changing Habits Pepper to taste
 Fresh basil to garnish (optional)
Directions
Risotto
1

In a frypan, over a medium-high heat add the butter, onion, garlic, pumpkin and mushroom. Cook until soft and fragrant.

2

Add the rice to the pan and stir for 2 minutes.

3

Add 1 cup of the veggie stock/water mix while continuously stirring until the stock has evaporated.

4

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.

5

When the rice is soft and the liquid completely absorbed, stir through the parmesan and oregano.

6

Season with salt and pepper.

7

Set aside to cool.

8

Preheat air fryer to 200 degrees Celsius.

9

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.

10

Place all of coating ingredients in a shallow bowl.

11

Roll each of the balls in the coating mixture and place in the air-fryer.

12

Cook for 14 minutes, turning halfway.

Aioli
13

Combine all of the aioli ingredients in a small bowl and mix well.

Pesto
14

Place all pesto ingredients in a food processor and blitz for about 10 seconds or until reached the desired consistency.

Assembly
15

Serve on a platter with fresh basil and spinach with the dipping sauce(s).

16

Enjoy!

Category, ,

[cooked-sharing]

Ingredients

Ingredients
Risotto
 2 tsp butter
 1/2 brown onion diced
 1 clove garlic minced
 1 cup pumpkin cut into very small pieces
 1 cup sliced mushrooms
 2 cups aborio rice
 2 tbsp Changing Habits Vegetable Stock Powder mixed with 6 cups of water
 1/2 cup shaved parmesan
 1 tsp dried oregano
 cracked Changing Habits Pepper to taste
 100 g mozzarella cheese cut into small pieces
Coating
 1 cup blanched almond meal
 cracked Changing Habits Pepper to taste
 1/4 cup parmesan finely grated
Optional dipping sauces
Aioli
 juice of 1 lemon
 2 tsp dijon mustard
 1/3 cup sour cream
Pesto
 2 cups baby spinach leaves
 1 clove garlic minced
 1/2 cup basil leaves
 juice of 1 lemon
 2 tbsp Spanish onion chopped
 2 tbsp toasted pine nuts
 1 tbsp olive oil
 cracked Changing Habits Pepper to taste
 Fresh basil to garnish (optional)

Directions

Directions
Risotto
1

In a frypan, over a medium-high heat add the butter, onion, garlic, pumpkin and mushroom. Cook until soft and fragrant.

2

Add the rice to the pan and stir for 2 minutes.

3

Add 1 cup of the veggie stock/water mix while continuously stirring until the stock has evaporated.

4

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.

5

When the rice is soft and the liquid completely absorbed, stir through the parmesan and oregano.

6

Season with salt and pepper.

7

Set aside to cool.

8

Preheat air fryer to 200 degrees Celsius.

9

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.

10

Place all of coating ingredients in a shallow bowl.

11

Roll each of the balls in the coating mixture and place in the air-fryer.

12

Cook for 14 minutes, turning halfway.

Aioli
13

Combine all of the aioli ingredients in a small bowl and mix well.

Pesto
14

Place all pesto ingredients in a food processor and blitz for about 10 seconds or until reached the desired consistency.

Assembly
15

Serve on a platter with fresh basil and spinach with the dipping sauce(s).

16

Enjoy!

Arancini Balls
VIP Club featured

You May Also Like…

Chicken Quinoa Salad with a Creamy Tahini Dressing

Chicken Quinoa Salad with a Creamy Tahini Dressing

This well-balanced salad is packed full of flavour and goodness! Feel free to swap the chicken for Lamb, fish or beef – all of these options work great with this recipe. This salad lasts for up to 3 days in the fridge, which means it is great for lunches throughout the week.

Coconut Crunch Easter Treats

Coconut Crunch Easter Treats

A lot of store-bought Easter Eggs contain high amounts of refined sugars, artificial flavours & colourings and Emulsifiers to name just a few. But instead of missing out on Chocolate this Easter, why not whip up some home-made treats made from pure ingredients that taste just as decadent?

Homemade Nutella

Homemade Nutella

A healthy version of Nutella that the whole family will love. Great as cake icing, smothered on pancakes, blended with milk to create a delicious milkshake – or just by the spoonful!

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

My cart
Your cart is empty.

Looks like you haven't made a choice yet.