I can never resist arancini if I see them on a menu, and they’re even better if they’re made with ’nduja or chorizo. You can either use leftover rice for these or cook some fresh, but if you do this, I find it’s better to cook it the night before, as it sticks together better the next day – just simmer the rice in chicken stock, drain and cool completely before popping in the fridge overnight. I use light or reduced-fat mozzarella but just use whatever you can find.
MAKES ROUGHLY 16 BALLS (140 calories each)
400g cooked risotto rice, such as arborio
3 eggs
3 tbsp light butter, melted
2 tbsp grated Parmesan
100g grated mozzarella
135g panko breadcrumbs
1 tbsp Italian seasoning
200g ’nduja or cooked chorizo
low-calorie oil spray
salt and pepper, to taste
1 Take the rice out of the fridge and allow to come to room temperature.
2 Beat 2 of the eggs in a large bowl, add the melted butter, Parmesan and most of the mozzarella and season to taste.
3 Combine the breadcrumbs and Italian seasoning in another bowl.
4 Take a tablespoon of the rice mixture and press it together into a ball, then flatten the ball and put a piece of ’nduja or chorizo in the middle along with some of the egg and mozzarella mix. Enclose the filling with the rice and roll it into a ball. You might need to wet your hands for this.
5 Beat the remaining egg in a bowl and dip in the rice ball, then roll it in the breadcrumbs to coat. Repeat with the remaining mixture.
6 Spray the rice balls well with a low-calorie spray and cook
in an air fryer preheated to 190°C for 8 minutes
Cook more from this book
HARISSA CHICKEN GYROS by Nathan Anthony (Bored of Lunch)
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Read the review
coming soon
But the book: Bored of Lunch: The Healthy Air Fryer Book by Nathan Anthony
£18.99, Ebury Press
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