Pesto Mozzarella Arancini


275g / 10 oz/1 cup cooked arborio

Rice, cold

1 tbsp vegan Parmesan, grated

4 tbsp

1 ball vegan mozzarella, cut into small cubes

1 tbsp plain (all purpose) gluten free flour

1 vegan egg

4 tbsp gluten free breadcrumbs

Olive oil, for deep frying


1.stir the Parmesan, pesto and mozzarella through the risotto.

2.Shape into equal balls, if you prefer, you could make finger shapes instead.

3.Lay out the flour, egg and breadcrumbs on separate plates.

4.Dip the risotto balls into the flour, then the egg, then the breadcrumbs.

5.Heat the oil to 180°C/400f or until a cube of bread sizzles when dropped in the oil. Fry the risotto balls until golden and crisp all over.

6.Serve hot or warm.