Mushroom and Mozzarella Arancini Salad
Servings
8serves
Cook Time
50 minutes
Servings
8serves
Cook Time
50 minutes
Ingredients
  • 1tbsp olive oil
  • 4 cups water
  • 2tsp chicken stock powder
  • 1cup arborio rice
  • 1 red onionfinely sliced
  • 100grams mushroomsfinely diced
  • 2tsp garliccrushed
  • 60grams mozzarella cheese ball
  • 1cup breadcrumbs
  • 2 eggswhisked
  • 1/2cup flour
  • 2punnets cherry tomatoes
  • 300grams baby spinach
  • Salt and pepper
  • 1 lemonin wedges
  • 8tsp light mayonaise
Instructions
  1. Heat a frying pan over medium-high heat, add the oil and rice. Stir to coat.
  2. When the rice starts to look a little glassy, add the stock powder, and water about 1/3 cup at a time.
  3. Continue to add the water, stirring after each addition and allowing the stock to be absorbed before adding the next amount. This will take about 15 minutes, keep cooking until the rice is al dente. If you need to add more stock, do so, but don’t over cook the rice.
  4. Stir through the garlic, onion and mushrooms and allow to cook for a further 2 minutes. Remove rice mix from the heat, allow to cool a little before placing in an airtight container. Refrigerate for 1-2 hours until completely cool.
  5. Preheat oven to 200°C and line a baking tray with baking paper.
  6. Place the breadcrumbs, eggs and flour into three separate bowls.
  7. Shape 1 tablespoon of the risotto mixture into a ball, continue with remaining risotto to make 16 arancini balls.
  8. Press a cube of mozzarella into the middle of each ball and form the rice back into a ball around the cheese.
  9. Roll the arancini balls in the flour, then the egg, then lastly the breadcrumbs.
  10. Place the arancini on the prepared baking tray, light spray with cooking oil spray and bake in the oven for 20-30 minutes or until the arancini are golden and crispy on the outside.
  11. Serve arancini on a simple salad of baby spinach and cherry tomatoes. Top with a slice of lemon and a drizzle of mayonnaise.
  12. Two arancini balls is one serve. Leftovers can be stored in an airtight container in the fridge for upto 3 days or freeze for up to 2 months.
Recipe Notes

260 calories per serve

Print Recipe
 Mushroom and Mozzarella Arancini Salad
Mushroom and Mozzarella Arancini Salad
Votes: 15
Rating: 3.67
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Cook Time 50 minutes
Servings
serves
Ingredients
  • 1 tbsp olive oil
  • 4 cups water
  • 2 tsp chicken stock powder
  • 1 cup arborio rice
  • 1 red onion finely sliced
  • 100 grams mushrooms finely diced
  • 2 tsp garlic crushed
  • 60 grams mozzarella cheese ball
  • 1 cup breadcrumbs
  • 2 eggs whisked
  • 1/2 cup flour
  • 2 punnets cherry tomatoes
  • 300 grams baby spinach
  • Salt and pepper
  • 1 lemon in wedges
  • 8 tsp light mayonaise
Course Main Dish
Cuisine Italian
Cook Time 50 minutes
Servings
serves
Ingredients
  • 1 tbsp olive oil
  • 4 cups water
  • 2 tsp chicken stock powder
  • 1 cup arborio rice
  • 1 red onion finely sliced
  • 100 grams mushrooms finely diced
  • 2 tsp garlic crushed
  • 60 grams mozzarella cheese ball
  • 1 cup breadcrumbs
  • 2 eggs whisked
  • 1/2 cup flour
  • 2 punnets cherry tomatoes
  • 300 grams baby spinach
  • Salt and pepper
  • 1 lemon in wedges
  • 8 tsp light mayonaise
Mushroom and Mozzarella Arancini Salad
Votes: 15
Rating: 3.67
You:
Rate this recipe!
Instructions
  1. Heat a frying pan over medium-high heat, add the oil and rice. Stir to coat.
  2. When the rice starts to look a little glassy, add the stock powder, and water about 1/3 cup at a time.
  3. Continue to add the water, stirring after each addition and allowing the stock to be absorbed before adding the next amount. This will take about 15 minutes, keep cooking until the rice is al dente. If you need to add more stock, do so, but don’t over cook the rice.
  4. Stir through the garlic, onion and mushrooms and allow to cook for a further 2 minutes. Remove rice mix from the heat, allow to cool a little before placing in an airtight container. Refrigerate for 1-2 hours until completely cool.
  5. Preheat oven to 200°C and line a baking tray with baking paper.
  6. Place the breadcrumbs, eggs and flour into three separate bowls.
  7. Shape 1 tablespoon of the risotto mixture into a ball, continue with remaining risotto to make 16 arancini balls.
  8. Press a cube of mozzarella into the middle of each ball and form the rice back into a ball around the cheese.
  9. Roll the arancini balls in the flour, then the egg, then lastly the breadcrumbs.
  10. Place the arancini on the prepared baking tray, light spray with cooking oil spray and bake in the oven for 20-30 minutes or until the arancini are golden and crispy on the outside.
  11. Serve arancini on a simple salad of baby spinach and cherry tomatoes. Top with a slice of lemon and a drizzle of mayonnaise.
  12. Two arancini balls is one serve. Leftovers can be stored in an airtight container in the fridge for upto 3 days or freeze for up to 2 months.
Recipe Notes

260 calories per serve