Baked risotto balls (arancini)

This is what I made with the leftover prawn and green vegetable risotto (recipe in another post)

I didn’t want to deep fry the balls (which is how you’d usually make arancini) so decided I’d try oven baking them instead and it worked a treat…

Ingredients-

Left over risotto

Eggs

Bread

Flour

Mozzarella


Whizz up some breadcrumbs in the blender

Put the breadcrumbs in a bowl, some flour in another bowl and whisk an egg up into a 3rd bowl.

Grab a handful of risotto and attempt to stuff some mozzarella in the middle (I had mixed success with doing this part!)

Roll it into a ball

Dip into the flour

Then the egg

Finally the breadcrumbs

Put on a baking tray then into a preheated oven at 180-200 degrees for 20-25mins.


Serve with salad and enjoy!

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