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  • Writer's pictureKomal Soni

Pesto Risotto Arancini


For Risotto:

  • 1 cup risotto rice, uncooked

  • 1 tablespoons olive oil

  • 1 tablespoon butter

  • 1 tablespoon lemon juice

  • 1/2 teaspoon lemon zest

  • 1/2 teaspoon pepper powder

  • 1 teaspoon dried thyme (optional)

  • Salt to taste

  • 4 cups hot vegetable stock (or hot water)

  • 1 tablespoon pesto

  • 1 tablespoon Italian seasoning

  • 3-4 tablespoons vegetarian parmesan cheese

  • 8-10 mozzarella cheese cubes

For coating the balls:

  • 1 cup bread crumbs

  • 1 teaspoon oregano

  • 6 tablespoons all purpose flour

  • 2 tablespoons cornflour

  • 1 cup water

  • Oil for frying


  • In a sauce pan, heat the oil and butter.

  • Add in the rice and sauté for few mins.

  • Add the hot vegetable stock (or hot water).

  • Further add lemon juice, lemon zest, salt, pepper, and thyme if using. Mix well.

  • Cook until rice is well cooked.

  • Now add in Parmesan cheese, pesto, and Italian seasoning. Mix until well combined.

  • Now scoop about 2-3 tablespoons of risotto into your hands and form into a patty.

  • Place 1 square piece of mozzarella in the center of the patty. Carefully pinch and shape risotto so it completely encases the cheese, then roll into a ball.

  • Place on a plate. Repeat with remaining risotto and mozzarella. Freeze all the balls for 10 minutes.

  • Meanwhile, mix breadcrumbs and oregano, in a plate.

  • And mix all-purpose flour, cornflour, and water on a deep plate for coating the balls.

  • Dip each prepared risotto ball into the flour slury mix, followed by the breadcrumbs. Repeat this process twice.

  • Transfer to a tray and set aside.

  • Fry each ball in hot oil until golden brown.

  • Serve it with pizza sauce and pesto sauce.

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