Pesto and avocado arancinis… Wow! Take a bite of these delicious little balls, and you will be surprised of the pesto-flavoured green filling! Ideally, arancinis should be fried to be as crispy as possible. But you don’t necessarily need a fryer! You can simply fry them in a pan with a little oil. Just be careful of the splatter! Once cooked, you can either eat your arancinis immediately or freeze them for future use. If you go with the second option, simply reheat the balls in a fryer before serving.
Get ready to love these pesto and avocado arancinis!
SIMPLY DELICIOUS: Try this recipe with an homemade pesto. It’s always better when you make it yourself!
Garlic cloves, finely chopped
Salt and pepper
Onion, finely chopped
Sodium-reduced vegetable broth
Avocado, coarsely crushed
Vegetable oil (for frying)
In a food processor, grind all the pesto ingredients until smooth. Set aside.
In a deep pan or skillet, heat the oil over medium heat and brown the onion for 5 minutes.
Coat the rice with the oil.
Add 125 ml (½ cup) of vegetable broth. Mix and cook until absorbed. Repeat with the remaining broth until the rice is al dente.
Remove the risotto from heat and add the pesto.
Finally, spread the risotto unto a baking sheet and let cool in the refrigerator for at least 2 hours.
When ready to prepare the arancinis, start by adding 125 ml (½ cup) of breadcrumbs and the crushed avocado to the risotto.
Preheat the oil of the fryer to 190 °C (375 °F).
Note: you can also fry your arancinis in a deep pan. Simply measure the temperature with a food thermometer.
In 3 deep plates, place the flour, beaten eggs, and breadcrumbs, respectively.
Make ping-pong-sized balls with the risotto and coat them in flour. Then, roll them in the beaten eggs and finish with breadcrumbs.
Fry the arancinis in oil until golden, so about 2 minutes, then drain. Serve with basil-flavoured Greek yogurt.
These pesto and avocado arancinis can be kept in the freezer for 3 months once fried, and the same goes for any other type of arancini. Then, warm them up 15 minutes in the oven before serving!
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