Vegetable Risotto and Arancini Balls

Name: Vegetable Risotto and Arancini Balls
Prep time: 5 min
Cook time: 20 min
Yield: 4
Ingredients: 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

Chef: Knorr

Prep: 5 mins

Cook: 20 mins

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