Pesto Risotto Arancini
💛 INGREDIENTS 💛
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
💚 INSTRUCTIONS 💚
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.