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
    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
    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
    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