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–+ servings
Pea And Spinach Pesto Arancini
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5 from 1 vote

Pea And Spinach Pesto Arancini

These baked arancini are packed full of flavour
Recipe Category: Italian
Makes enough for: 1 batch arancini
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

For the risotto

  • 2 carrots, peeled and finely diced
  • 1 rib celery, finely diced
  • 1 red onion, peeled, cut in half and finely diced
  • 500 mls water
  • 40 g baby spinach leaves
  • 15 mls olive oil
  • 1 clove garlic, finely sliced
  • 175 g Arborio rice
  • 100 mls white wine
  • 40 g Parmesan cheese, grated
  • 1 lemon, zest only
  • 5 g butter
  • salt and freshly ground black pepper to season

For the arancini

Method

For the risotto

  • Place the carrots, celery, half of the onions and water into a large saucepan
  • Bring the stock to a low simmer and cook for 45 minutes
  • Add the spinach and simmer for 2 minutes, then blend the stock with a stick blender until smooth
  • Keep on a low temperature while you start the risotto
  • Place the oil into a large heavy-based non-stick saucepan and heat over a medium temperature
  • Add the rest of the onion, lower the temperature and sauté until soft
  • Add the garlic and continue to cook until soft
  • Then add the rice and cook, stirring gently, until the rice is covered with oil and starts to go opaque
  • Pour in the wine and simmer until the wine is nearly all absorbed
  • Add one ladle of the stock, a pinch of salt and stir to combine
  • Cook on a low simmer until all of the stock is absorbed
  • Continue adding the remaining stock a ladle at a time, stirring each time you add some, until the rice is cooked and has just a little bite when tasted
  • When all of the liquid has been absorbed, turn off the heat and stir in the cheese, zest and butter
  • Season to taste then set aside to cool

For the arancini

  • Once the risotto has cooled preheat the oven to 160° Celsius
  • Place the peas into a bowl and crush with the back of a fork
  • Add the mint and pesto and stir to combine
  • Season to taste
  • Divide the mixture into 10 and flatten the rice on your left hand (if you are right handed)
  • Place 5mls of the pea and pesto mixture into the middle
  • Shape the rice into a ball
  • Set aside until you have done all of them
  • Dip each ball into the egg white and then into the breadcrumbs
  • When completely coated, place into a lined baking tin
  • Once all the balls have been coated place into the oven for 20 minutes
  • Remove from the oven and serve straight away