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Oven-baked pea and prosciutto arancini
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Healthier baked arancini, perfect for cocktail parties.
Ingredients:
  • 1 litre (4 cups) chicken style or vegetable liquid stock
  • 9.20 gm olive oil
  • 1 brown onion, finely chopped
  • 4 prosciutto slices, finely chopped
  • 220g rice
  • 80g pea
  • 40g parmesan
  • 250ml Light Cream For Cooking, a cream alternative
  • 75g plain flour
  • 90g breadcrumbs
  • 40.00 ml dill
  • 42.00 gm lemon juice
Instructions:
  • In a saucepan, bring the stock to a boil, then reduce the heat to maintain a gentle simmer.
  • In a heavy-based saucepan over medium heat, heat oil. Sauté onion, prosciutto, and garlic until onion softens, about 5 minutes. Stir in rice until grains appear slightly glassy, approximately 2 minutes. Begin adding stock a ladleful at a time, stirring continuously until liquid is absorbed. Continue this process with remaining stock until risotto is creamy and rice is tender yet firm to the bite, about 20 minutes.
  • After taking the pot off the stove, gently fold in the peas, parmesan, and half of the cream until well mixed. Season with salt and pepper to taste. Allow the mixture to cool for 15 minutes before transferring it to a bowl. Cover with plastic wrap and refrigerate for 2 hours until the risotto sets.
  • Preheat your oven to 200°C and line an oven tray with baking paper. With moistened hands, shape 1 tablespoon of risotto mixture into a ball and place it on the prepared tray. Repeat with the rest of the risotto mixture.
  • Prepare a breading station with three separate bowls for flour, egg, and breadcrumbs. Gently coat a risotto ball in flour, then dip it in egg, followed by breadcrumbs, making sure to shake off any excess. Place the coated ball on a lined tray. Repeat with the remaining risotto balls. Lightly spray all the balls with oil spray before cooking.
  • Bake in the oven until golden brown and heated through for about 15-20 minutes.
  • Mix together the dill, lemon juice, and remaining cream in a small bowl. Serve the arancini on a platter with the dill dipping sauce and enjoy right away.

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