Zucchini and Cheese Arancini
Servings
4serves
Servings
4serves
Ingredients
  • 2tsp extra virgin olive oil
  • 1/2cup arborio risotto riceuncooked
  • 2 small zucchinigrated
  • 1cup liquid vegetable stocksalt reduced
  • 2tbsp fresh chivesfinely diced
  • 2/3cup reduced-fat cheddar cheesegrated
  • 1/3cup light cream cheese
  • 1cup wholemeal breadcrumbs
Instructions
  1. Heat oil in saucepan, add the rice and zucchini and stir for a few minutes.
  2. Add stock and simmer over a low heat for 15-20 minutes or until rice is cooked through, adding water if required, so the rice doesn’t dry out.
  3. Stir through chives and cheeses, then allow to cool.
  4. Preheat oven to 190C and line a tray with baking paper.
  5. When rice mixture is cool enough to handle, roll into 16 balls about the size of golf balls and coat with breadcrumbs.
  6. Place balls on the prepared baking tray and bake in the oven for 20-25 minutes or until golden and crunchy.
  7. Four balls is one serve.
  8. Store leftovers in an airtight container in the fridge for 3-4 days to reheat or serve cold.
Recipe Notes

335 calories per serve

Print Recipe
 Zucchini and Cheese Arancini
Zucchini and Cheese Arancini
Votes: 49
Rating: 3.18
You:
Rate this recipe!
Course Snacks
Cuisine Snacks
Servings
serves
Ingredients
  • 2 tsp extra virgin olive oil
  • 1/2 cup arborio risotto rice uncooked
  • 2 small zucchini grated
  • 1 cup liquid vegetable stock salt reduced
  • 2 tbsp fresh chives finely diced
  • 2/3 cup reduced-fat cheddar cheese grated
  • 1/3 cup light cream cheese
  • 1 cup wholemeal breadcrumbs
Course Snacks
Cuisine Snacks
Servings
serves
Ingredients
  • 2 tsp extra virgin olive oil
  • 1/2 cup arborio risotto rice uncooked
  • 2 small zucchini grated
  • 1 cup liquid vegetable stock salt reduced
  • 2 tbsp fresh chives finely diced
  • 2/3 cup reduced-fat cheddar cheese grated
  • 1/3 cup light cream cheese
  • 1 cup wholemeal breadcrumbs
Zucchini and Cheese Arancini
Votes: 49
Rating: 3.18
You:
Rate this recipe!
Instructions
  1. Heat oil in saucepan, add the rice and zucchini and stir for a few minutes.
  2. Add stock and simmer over a low heat for 15-20 minutes or until rice is cooked through, adding water if required, so the rice doesn’t dry out.
  3. Stir through chives and cheeses, then allow to cool.
  4. Preheat oven to 190C and line a tray with baking paper.
  5. When rice mixture is cool enough to handle, roll into 16 balls about the size of golf balls and coat with breadcrumbs.
  6. Place balls on the prepared baking tray and bake in the oven for 20-25 minutes or until golden and crunchy.
  7. Four balls is one serve.
  8. Store leftovers in an airtight container in the fridge for 3-4 days to reheat or serve cold.
Recipe Notes

335 calories per serve