Broccoli arancini with rocket & almond pesto
A tasty vegetarian dinner idea!
PREP TIME 15 minutes | COOK TIME 1 hour 10 minutes | SERVES 4
INGREDIENTS
For the broccoli arancini
- 3 cups vegetable stock
- 2 tbsp olive oil
- 1 leek, finely chopped
- 1 garlic clove, minced
- 1 cup arborio rice
- 1 cup dry white wine
- 150 g broccoli, cut into florets
- 2 tsp finely grated lemon rind
- 1 ½ cups breadcrumbs
For the rocket and almond pesto
- 100 g rocket, coarsely chopped
- ½ cup roasted almonds, coarsely chopped
- 2 tbsp nutritional yeast flakes
- ½ cup olive oil
METHOD
PREHEAT oven to 220℃.
FOR the broccoli arancini, add stock to a pot and bring to the boil, reduce to simmer and cover.
HEAT olive oil in a pan over a medium heat, cook leek and garlic until soft, then reduce heat to low. Add rice and stir, then add the wine and cook for 2 minutes until the wine has evaporated.
ADD ½ cup of the stock, cook on a simmer until the water is absorbed. Continue adding stock in ½ cup quantities over a 20 minute period until all liquid has been absorbed. In the last 10 minutes of cooking, add broccoli. Add rind and season, then spread rice mixture over a tray and set aside to cool for 15 minutes.
PLACE breadcrumbs onto a plate, then, using wet hands, roll mixture into same size balls and coat in the breadcrumbs. Place arancini on a greased baking tray and cook for 20-25 minutes until golden.
FOR the rocket and almond pesto, add ingredients to a food processor and blend until just smooth, move to a bowl and season, then serve with crispy arancini.
FOOD TEAM TIP: These moreish bundles of flavour are the perfect snack.
Broccoli arancini with rocket & almond pesto
Ingredients
- For the broccoli arancini
- 3 cups vegetable stock
- 2 tbsp olive oil
- 1 leek, finely chopped
- 1 garlic clove, minced
- 1 cup arborio rice
- 1 cup dry white wine
- 150 g broccoli, cut into florets
- 2 tsp finely grated lemon rind
- 1 ½ cups breadcrumbs
- For the rocket and almond pesto
- 100 g rocket, coarsely chopped
- ½ cup roasted almonds, coarsely chopped
- 2 tbsp nutritional yeast flakes
- ½ cup olive oil
Instructions
Preheat oven to 220℃.
For the broccoli arancini, add stock to a pot and bring to the boil, reduce to simmer and cover.
Heat olive oil in a pan over a medium heat, cook leek and garlic until soft, then reduce heat to low. Add rice and stir, then add the wine and cook for 2 minutes until the wine has evaporated.
Add ½ cup of the stock, cook on a simmer until the water is absorbed. Continue adding stock in ½ cup quantities over a 20 minute period until all liquid has been absorbed. In last 10 minutes of cooking, add broccoli. Add rind and season, then spread rice mixture over a tray and set aside to cool for 15 minutes.
Place breadcrumbs onto a plate, then, using wet hands, roll mixture into same size balls and coat in the breadcrumbs. Place arancini on a greased baking tray and cook for 20-25 minutes until golden.
For the rocket and almond pesto, add ingredients to a food processor and blend until just smooth, move to a bowl and season, then serve with crispy arancini.
Did you make this broccoli arancini with rocket & almond pesto? Tag us @foodandhomesa #cookingwithFH on Instagram
ALSO SEE: Vegetarian aubergine lasagne
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
