Servings
8
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil
- 1¼ cups Arborio rice
- 1 sachet (500mL) FODMAPPED Chicken Slow
- Cooked Stock or Chicken Bone Broth
- 1 sachet (500g) FODMAPPED Roasted Pumpkin + a Hint of Sage Soup
- 2 tbsp parsley, finely chopped
- ¼ tsp freshly cracked black pepper
- 1 cup lactose-free cheese, grated
- ½ cup gluten-free basil pesto
- 2 eggs, beaten
- 1 cup water
- Oil for frying
Method
- To Serve FODMAPPED Slow Roasted Vegetables Tomato Pasta Sauce, basil leaves and a little extra basil pesto
- Heat the oil in a large saucepan over a medium heat and add the rice, toasting lightly for 2 mins.
- Add in FODMAPPED Chicken Slow Cooked Stock and FODMAPPED Roast Pumpkin + a Hint of Sage Soup, parsley and black pepper.
- Stir over a medium heat until liquid boils. Reduce heat, cover and simmer, stirring frequently until rice is al dente. Remove from heat.
- Add the grated cheese and combine well, then allow the finished risotto to cool completely.
- When the risotto is cold, shape mixture into ½-cup-sized balls and using your thumb, make an indentation in the centre of each one.
- Fill the indentation with some pesto and re-roll to enclose filling.
- In a shallow bowl combine the egg and water with a fork. Using one hand, dip each rice ball into the egg mixture, coating completely. Remove the rice ball and allow the excess egg mixture to drain back into the bowl.
- Roll each rice ball in the gluten-free breadcrumbs. Repeat until all rice balls are coated. Refrigerate until required.
- Heat oil for frying in a large pan over a medium heat, to 170°C. Carefully fry arancini balls in batches, not overcrowding the pan, until golden brown. Remove from pan and drain excess oil on absorbent paper.
- Serve arancini balls on a bed of warmed FODMAPPED Slow Roasted Vegetables Tomato Pasta Sauce and garnish with basil leaves and extra dollops of pesto.
- Note: Enjoy this recipe. It has been independently tested and certified to be low in FODMAPs per serve when cooked and served as instructed.
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