Vegetable Risotto and Aranchini Balls

Vegetable Risotto and Arancini Balls

Created by baby and children's food expert, Annabel Karmel.

  • 20 MINS

    Cooking Time

  • Easy

    Difficulty

  • 5 MINS

    Prep Time

  • 4 People

    Serves

  • 2 Knorr Zero Salt Vegetable Stock Cubes with 900 ml of water
  • 200 g butternut squash peeled and sliced
  • 70 g peas
  • 50 g Parmesan cheese grated
  • 1 red pepper diced
  • 2 cloves garlic crushed
  • 1 large onion chopped
  • 2 tbsp basil chopped
  • 2 tbsp olive oil
  • 250 g risotto rice

To make the Aranchin Balls

  • 350 g cold risotto mixture
  • 40 g panko breadcrumbs
  • 1 egg beaten

  1. To make the risotto, heat the oil in a shallow saucepan. Add the onion, pepper, and squash. Fry for a few minutes then add the garlic and rice and stir.

  2. Add the Knorr Zero Salt Veggie Stock. Cover with a lid and simmer for 18-20 minutes until all the stock has been absorbed. Add the peas and cheese and simmer for 2 minutes.

  3. For the Arancini Balls, cool the mixture and shape into 12 balls. Dip into egg and roll in the breadcrumbs. Heat a little sunflower oil in a frying pan. Add the balls and fry for 4-5 minutes until golden brown and heated through. Add the basil just before serving.

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