Ham and pea arancini

Italian ham and pea arancini

These little stuffed rice balls are simply bursting with flavour

By , 10 November 2017

(10 votes)

Italian ham and pea arancini

  • 40 Mins

  • Serves: 8

Nutritional Info
Each 193g serving contains

  • Energy

    1211KJ

    290KCAL

    15%

  • Fat

    13.9g

    med

    20%

  • Saturates

    3.3g

    med

    17%

  • Sugars

    1.2g

    low

    1%

  • Salt

    0.68g

    med

    11%
of your reference intake.
Typical energy values per 100g: 628kJ/150kcal.
Ingredients
  • 1tsp rapeseed oil
  • 2 Grower’s Selection Shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1tsp dried thyme
  • 200g Arborio rice
  • 1 Oxo Reduced Salt Vegetable Stock Cube, dissolved in 700ml water
  • 50g Frozen for Freshness Petits Pois
  • 25g Parmesan, finely grated
  • 3 slices Italian smoked prosciutto, finely chopped
  • 50g Smart Price French Blue Cheese, rolled into £1 coin-sized balls (optional)
  • 1L vegetable oil, for frying
  • 30g plain flour
  • 1 egg, beaten
  • 75g Asda Plain Breadcrumbs
  • 60g Grower’s Selection Wild Rocket
  • 1tsp extra-virgin olive oil
  • 1tsp balsamic glaze
  • 20g Parmesan shavings (optional)
Method

  • Heat the rapeseed oil to a medium heat in a large pan. Sweat the shallots, covered, for 8 mins until soft. Add the garlic and thyme. Cook for 2 mins.

  • Stir in the rice and gradually add the stock a little at a time, stirring continuously until the liquid has been absorbed – this should take about 15 mins. The rice is cooked when it is soft on the outside but has a slight bite in the centre.

  • Stir in the peas, Parmesan and prosciutto. Season with black pepper. Spread over a baking tray in a thin layer and leave to cool completely.

  • Wet your hands and roll a spoonful of the risotto around a ball of blue cheese, if using, or shape a spoonful of risotto into a ball; make 15 more.

  • Heat the vegetable oil in a deep, heavy-bottomed pan over a medium heat until a breadcrumb sizzles when dropped in. Put the flour, eggs and breadcrumbs in 3 separate bowls. Dip the arancini in the flour, followed by the eggs, then the breadcrumbs.

  • Working in batches, put a few arancini on a slotted spoon, carefully lower into the hot oil and fry for 3-5 mins until golden. Drain on a baking tray lined with kitchen paper.

  • Toss the rocket in, the olive oil and balsamic glaze and divide between 8 plates.

  • Top each with 2 arancini balls and some Parmesan, if you like.