Vegetable Risotto and Aranchini Balls

Vegetable Risotto and Arancini Balls

Created by the No.1 baby and children's food expert, Annabel Karmel.
  • 20 MINS

    Cooking Time

  • Easy


  • 5 MINS

    Prep Time

  • 4 People


  • 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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Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
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