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
Serves
4
Preparation Time
5 minutes
Cooking Time
20 minutes
Level of Difficulty
Easy