Cheddar Stuffed Arancini
"There's something incredible about these melt in the middle risotto and cheddar Arancini - crispy on the outside, soft on the inside and packed with a centre of molten cheddar cheese. The best part is that they're made with leftover risotto which means you get two meals from the main recipe! Great taken to work, or as a week night dinner. simply roast a couple tomatoes alongside for a beautiful contrast of flavour."
Cook Time: 25 mins | Servings: 2 | Difficulty: easy
INGREDIENTS
SWAP SHOP
250g (uncooked weight - 2 portions) leftover risotto
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100g cheddar cheese, cut into cubes
100g mozzarella, cut into cubes
150g plain flour
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2 eggs, beaten
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4 slices bread, blitzed into breadcrumbs with a stick blender
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150g cherry tomatos
1 coloured pepper, roughly chopped
1 tbp olive oil
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METHOD
- Preheat the oven to 220ºC (fan 200℃/gas mark 7).
- Add the flour, eggs and bread crumbs into 3 separate bowls, and season the flour with salt and pepper.
- cut the cheddar into approx. 2 cm cubes. Shape the leftover risotto into balls the size of a small orange, and then push a cube of cheddar into the middle and reform to conceal the cheese.
- Roll each ball in the flour, followed by the beaten egg, followed by the breadcrumbs. Set aside on an oven tray and repeat until all the risotto has been used.
- Place the cherry tomatoes in a bowl and drizzle over the olive oil. Season with salt and pepper then add the tomatoes onto the tray.
- Bake for 10 to 15 minutes, or until the Arancini balls are hot and golden.
ADDITIONS
Mixed herbs, basil, chilli flakes
NOTES
Serve with a salad if feeding hungry mouths.
Melt in the mouth
Breakfast, Lunch, Dinner
