Oven-baked Arancini

#Arancini #Rice_ball #healthier #oven-baked #air-fried #risotto_balls #mozzarella_heart

Ingredients

• 500g leftover risotto

• 3 Tbs parmesan cheese (grated)

• 2 eggs

• 150g fine bread-crumbs

• 1 bunch parsley (chopped)

• 100g mozzarella cheese (chopped into cubes)

• salt and pepper to taste

Method

1. In a bowl combine rice, parsley, Parmesan cheese, 50g bread crumbs, 1 egg, salt and pepper;

2. Cut mozzarella cheese into cubes, you should get around 20/22 cubes;

3. In a separate bowl beat 1 egg;

4. Pour the remaining 100g bread crumbs in another bowl;

5. Use an ice-cream scoop or just your hands to make around 20/22 little balls with the risotto mix, then press one mozzarella cube into center of your arancino rice-ball and shape it again to make sure it looks nice and round;

6. Dip each risotto ball into the beaten egg then dust it with bread crumbs;

7. Cover an oven-proof tray with parchment paper, then place your Arancini on top and spray them with cooking spray or drizzle them with olive oil;

8. Bake at 180C Convection/Fan for 25 minutes or Air fry at 190C for 15 minutes. All done! Enjoy while still hot.