10/09/2024
🤩 Recipe of the Week 🤩
Mozzarella Arancini
We’ve slashed the Syns in these Sicilian risotto balls by baking them rather than deep-frying. Bellissimo!
🤩 Ingredients 🤩
⭐️Low-calorie cooking spray
⭐️1 onion, finely chopped
⭐️2 garlic cloves, crushed
⭐️300g dried risotto rice
⭐️900ml vegetable stock
⭐️Large handful fresh parsley, finely chopped
⭐️80g reduced-fat mozzarella
⭐️2 eggs, beaten
⭐️2 slices wholemeal bread (from a small 400g loaf), whizzed into breadcrumbs in your food processor
⭐️4 level tbsp grated fresh Parmesan, or vegetarian alternative
⭐️Your favourite Speed veg, to serve
For the sauce:
⭐️Low-calorie cooking spray
⭐️1 large onion, finely chopped
⭐️2 garlic cloves, crushed
⭐️1 tsp dried oregano
⭐️Small handful of chopped basil leaves, finely chopped, plus extra whole leaves to garnish
⭐️400g can chopped tomatoes
⭐️1 level tsp sweetener granules
🤩 Method 🤩
⭐️To make the arancini balls: Spray a large non-stick frying pan with low-calorie cooking spray and put it over a medium heat. Add the onion and garlic and cook for 5 minutes until softened. Add the rice with a splash of stock, stirring until the stock’s absorbed. Carry on adding the stock a little at a time, stirring until it’s all fully absorbed and the rice is cooked - this will take about 20 minutes. Remove from the heat and leave to cool. If you have time, once the mixture’s cold, chill it for 1 hour, or overnight if you can.
⭐️Preheat your oven to 190°C/fan 170°C/gas 5. Stir the parsley into the cooled rice and season lightly. Using dampened hands (it’ll help stop them getting too sticky), divide the mixture into 16 equal portions. Flatten a portion in your hand and put a piece of mozzarella in the centre, then bring the sides up, seal the top and roll into a ball. Repeat with the remaining rice portions and mozzarella.
⭐️Put the eggs and breadcrumbs into two separate shallow bowls. Dip each ball into the egg followed by the breadcrumbs, then put them on a non-stick baking tray.
⭐️Spray the arancini with low-calorie cooking spray and bake for 25 minutes.
⭐️Meanwhile, make the sauce: Spray a medium non-stick saucepan with low-calorie cooking spray and put it over a medium heat. Add the onions and garlic and cook for 5 minutes, or until softened. Stir in the dried oregano, basil, tomatoes, sweetener and 100ml water. Season to taste and simmer gently for 20 minutes.
⭐️Divide the sauce between 4 bowls and top each one with 4 arancini balls and 1 level tbsp Parmesan. Add a few whole basil leaves and serve with your chosen veg.
