PUMPKIN ARANCINI BALLS
Serves 8 large or 16 small
1 tbsp olive oil
1 1/4 cups Arborio rice
1 sachet (500mL) FODMAPPED Chicken Slow Cooked Stock
1 sachet (500g) FODMAPPED Roast Pumpkin + a Hint of Sage Soup
2 tbsp parsely, finely chopped
1/4 tsp freshly cracked black pepper
1 cup lactose free cheese, grated
1/2 cup gluten free basil pesto
2 eggs, beaten
1 cup water
4 slices gluten free bread, crumbed
Oil for frying
To serve: FODMAPPED Slow Roasted Vegetables Tomato Pasta Sauce, basil leaves & little extra basil pesto
Heat the oil in a large saucepan over a medium heat and add the rice, toasting lightly for 2 minutes.
Add in FODMAPPED Chicken Slow Cooked Stock and FODMAPPED Roast Pumpkin + a Hint of Sage Soup, parsley and black pepper.
Stir over a medium heat until liquid boils. Reduce heat, cover and simmer, stirring frequently until rice is al dente. Remove from heat.
Add the grated cheese and combine well, then allow the finished risotto to cool completely.
When the risotto is cold, shape mixture into ½ cup sized balls, using your thumb make an indentation in the centre of each one.
Fill the indentation with pesto mixture and re-roll to enclose filling.
In a shallow bowl combine the egg and water and mix with a fork. Using one hand, dip each rice ball into the egg mixture coating completely. Remove the ball and allow the excess egg mixture to drain back into the bowl.
Roll each ball in the gluten free breadcrumbs. Repeat until all rice balls are coated. Refrigerate until required.
Heat oil for frying in a large pan over a medium heat, to 170C. Carefully fry Arancini Balls in batches, not overcrowding the pan, until golden brown. Remove from pan and drain excess oil on absorbent paper.
To Serve: Serve Arancini Balls on a bed of warmed FODMAPPED Slow Roasted Vegetables Tomato Pasta Sauce and garnish with basil leaves and extra dollops of pesto.
These Arancini Balls maybe filled with whole pitted olives, pieces of chorizo sausage or cubes of goat’s cheese. If you’re entertaining make a mixture of fillings.
You can make the rice balls well ahead of time; freeze prior to frying in an airtight container for up to 6 months. Fry from frozen on a low heat until golden brown and at least 60C in the centre.