Pesto and Avocado Arancinis

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.