*new* Cheesy pea arancini
Prep time – 5 minutes
Cooking time – 25 minutes
Makes 16- 18
For the arancini;
800g leftover risotto of choice
150g frozen peas, defrosted
Juice of 1/2 lemon
100g mature cheddar grated
To coat the arancini;
200g toasted bread
50g plain flour
2 eggs, beaten with 1 tsp water
To serve; garlic mayo, fresh herbs, drizzle of extra virgin olive oil
Preheat the oven to 180C.
To make the arancini, mix the leftover risotto with the peas, lemon juice and cheddar, seasoning to taste.
Scoop up a golf ball sized amount and roll into a ball. Place the balls on a plate ready for rolling.
To make the crumb, break up the toast a little and add to your food processor and blitz until you get a fine crumb and add to a shallow dish.
Add the plain flour to a shallow bowl and the beaten egg to another.
Roll each arancini in a little flour, then egg and finally coat in the breadcrumbs. Repeat.
Drizzle a baking tray with olive oil and add the balls.
Bake for 25 minutes - turn halfway through.
To serve, top with a little olive oil and fresh herbs.
Cooks tip – also delicious with some mozzarella in the middle of the arancini instead of the cheddar.