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Arancini with Sun-Dried Tomatoes and Spinach

Arancini with Sun-Dried Tomatoes and Spinach

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Main Dishes | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

10

🍽️ Servings

6

Description

Arancini with Sun-Dried Tomatoes and Spinach

Ingredients

  • Arborio rice - 5.3 oz
  • Olive Oil - 1 fl oz
  • Grated Pecorino Pepato Cheese - 1.8 oz
  • Chicken Broth - 17 fl oz
  • Sun-Dried Tomatoes - 5.3 oz
  • Fresh basil leaves - 17.6 oz
  • Breadcrumbs - 5.3 oz
  • Salt - to taste
  • Vegetable Oil - 17 fl oz
  • Ground Black Pepper - to taste

Step by Step guide

Step 1

Heat the rice in a saucepan, sauté it in olive oil, gradually adding chicken broth while stirring occasionally until the risotto is cooked.

Step 2

Add a bit of oil to the rice, stir in the grated Parmesan cheese, and mix. The risotto should be thick, not runny, so that it can be formed into balls.

Step 3

Wash the spinach and sauté it in a pan, seasoning with salt and pepper.

Step 4

Shape the risotto into flat circles, fill them with a small amount of spinach and one sun-dried tomato, form into balls, and coat in breadcrumbs.

Step 5

Heat the frying oil in a saucepan and fry the arancini until golden brown.

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