Arancini

• 1 tbsp vegetable oil + extra, to shallow-fry
• 1 None medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 3.5 oz Arborio rice
• 2 None vegetable bouillon cubes, dissolved in 4 cups water, warmed
• 2 oz Parmesan cheese, grated
• 1 cup all-purpose flour
• 3 None eggs, lightly whisked
• 2 cups stuffing mix
• 5.25 oz pesto, to serve
• None None mixed greens, to serve

1. Heat 1 tbsp oil in a large heavy-bottomed saucepan over medium heat. Add onion and garlic. Cook for 5 mins, or until soft. Add rice and cook for 1 min. Reduce heat. Gradually add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more. Add Parmesan. Cover and let cool.
2. Shape into balls then coat in flour, eggs then stuffing mix.
3. Heat extra oil in a large, deep frying pan over high heat. Working in batches, shallow-fry arancini for 5 mins, or until golden. Drain on paper towels. Serve arancini with pesto and mixed greens.

vegetable oil , onion, garlic, rice, vegetable bouillon cubes, parmesan cheese, flour, eggs, stuffing mix, pesto, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/24347 (may not work)