Arancini with Sun-Dried Tomatoes and Spinach
⏳ 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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