Vegetable Risotto and Arancini Balls

Chef: Knorr
Prep: 5 mins
Cook: 20 mins
Vegetable Risotto and Arancini Balls

2 Knorr Zero Salt Vegetable Stock Cubes with 900 ml of water

200 g butternut squash peeled and sliced

70 g peas

50 g Parmesan cheese grated

1 red pepper diced

2 cloves garlic crushed

1 large onion chopped

2 tbsp basil chopped

2 tbsp olive oil

250 g risotto rice

To make the Aranchin Balls

350 g cold risotto mixture

40 g panko breadcrumbs

1 egg beaten

To make the risotto, heat the oil in a shallow saucepan. Add the onion, pepper, and squash. Fry for a few minutes then add the garlic and rice and stir.

Add the Knorr Zero Salt Veggie Stock. Cover with a lid and simmer for 18-20 minutes until all the stock has been absorbed. Add the peas and cheese and simmer for 2 minutes.

For the Arancini Balls, cool the mixture and shape into 12 balls. Dip into egg and roll in the breadcrumbs. Heat a little sunflower oil in a frying pan. Add the balls and fry for 4-5 minutes until golden brown and heated through. Add the basil just before serving.

Serves
4

Preparation Time
5 minutes

Cooking Time
20 minutes

Level of Difficulty
Easy

Hello Mama!
Help us help you by allowing us and our partners to remember your device in cookies to serve you personalized content and ads.

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.