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Arancini Balls

Ingredients:

- 1 jar Real Pasta Rosemary & Thyme Risotto

- 1 egg

- Breadcrumbs

- Oil for frying


Method:

- Cook risotto according to packet instructions

- Stand risotto to cool 10 mins on the bench, then pop in the fridge for a few hours/overnight until chilled.

- Roll chilled risotto into balls, dip in whisked egg and coat in breadcrumbs

- Heat enough oil to shallow fry the balls and fry on all sides until golden brown.

SERVE & ENJOY!




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