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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

Step 1

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.

Step 2

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.

Step 3

Add the plain flour to a shallow bowl and the beaten egg to another.

Step 4

Roll each arancini in a little flour, then egg and finally coat in the breadcrumbs. Repeat.

Step 5

Drizzle a baking tray with olive oil and add the balls.
Bake for 25 minutes - turn halfway through.

Step 6

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.

Step 7

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Step 9

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