Baked Arancini

Baked Arancini

This dish saves on washing up as it is made using fingers. Its a healthy dish that can be used with any left over risotto or from scratch to make delicious crispy balls with a creamy filling.

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Recipe

To Serve

  • Risotto, cooked (chilled)
    2-3 cups
  • Beaten egg
    2
  • Flour
    1/4 cups
  • Breadcrumbs
    1 and 1/2 cups
  • Baking tray

Method

1

Pre heat oven to 180c / 350F and line a couple of baking trays with baking paper.

2

Place flour in a dish, beaten egg in another and the breadcrumbs on a flat plate.

3

Roll risotto into balls (mine were approx. the size of ice cream scoop).

4

Roll each ball into the flour then dip into the egg and finally coat with the breadcrumbs.

5

Lightly spray with olive oil and cook until golden and heated though out. (Approx. 20 mins).

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