- Prep Time:20 mins
- Cook Time:5 mins
+1 Edgell Peas
Impress your friends with these arancini balls at your next Italian feast. Each one has a satisfying crunch complemented by the creamy rice and cheesy mozzarella inside. We’ve added some Garden Peas to the rice mixture, making it easy to add vegies to this dish. Serve them up with a warm pasta sauce and tuck in!
Original recipe by Vegetarian and Cooking | 18.6.14
+1 1 Can (220g) Edgell Garden Peas
- 2 cups cooked arborio rice, cooled
- ½ cup grated Parmesan
- 3 eggs, separated
- 6 tablespoons fresh mozzarella
- 1 cup Italian-style breadcrumbs (or fresh bread crumbs)
- Oil, for frying
- 1 cup store-bought or homemade pasta sauce
Mix together the rice, Parmesan and one egg.
ADD DRAINED EDGELL GARDEN PEAS. MIX WELL.
To make the arancini, take a handful of rice, stuff with a little mozzarella. Squeeze together into a ball, squeeze as tightly as possible, you want the arancini to be as compact as possible. Roll the arancini into two whisked eggs. Roll in the breadcrumbs. Complete until you have eight or nine. Deep fry the arancini in oil at 190°C, until golden brown. Enjoy with warm pasta sauce.
Cook Arborio rice in stock to give it a more traditional flavour. After crumbing the arancini balls, chill them in the fridge for 30 minutes. This will allow the mixture to set and help them to fry better. You can make your own Italian-Style fresh breadcrumbs by pulsing chunks of a ciabatta loaf in a food processor.