Heat the oil in a large saucepan over a medium heat and add the rice, toasting lightly 2 minutes. start timer
Stir in the combined FODMAPPED Chicken stock and FODMAPPED Roasted Pumpkin 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 ball.
Fill the indentation with pesto mixture and re-roll to enclose filling.
In a shallow bowl combine the egg and water 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 on absorbent paper.
Serve Arancini balls on a bed of warmed FODMAPPED slow roasted vegetables pasta sauce and garnish with basil leaves and extra dollops of pesto.
[recipe]These arrancini balls maybe filled with whole olives, pieces of chorizo sausage or cubes of goat’s feta. If you’re entertaining make a mixture of fillings.
You can make these arancini 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.
You can choose to make 8 large balls or 16 small
THIS RECIPE IS MADE USING
FODMAPPED Chicken Stock
FODMAPPED Roasted Pumpkin Soup
FODMAPPED Slow Roasted Vegetables Tomato Pasta Sauce
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