Broccoli arancini with rocket & almond pesto

Broccoli arancini with rocket & almond pesto

A tasty vegetarian dinner idea!

PREP TIME 15 minutes | COOK TIME 1 hour 10 minutes | SERVES 4 

INGREDIENTS

For the broccoli arancini

• 3 cups vegetable stock
• 2 tbsp olive oil
• 1 leek, finely chopped
• 1 garlic clove, minced
• 1 cup arborio rice
• 1 cup dry white wine
• 150 g broccoli, cut into florets
• 2 tsp finely grated lemon rind
• 1 ½ cups breadcrumbs

For the rocket and almond pesto

• 100 g rocket, coarsely chopped
• ½ cup roasted almonds, coarsely chopped
• 2 tbsp nutritional yeast flakes
• ½ cup olive oil

METHOD

PREHEAT oven to 220℃.

FOR the broccoli arancini, add stock to a pot and bring to the boil, reduce to simmer and cover.

HEAT olive oil in a pan over a medium heat, cook leek and garlic until soft, then reduce heat to low. Add rice and stir, then add the wine and cook for 2 minutes until the wine has evaporated.

ADD ½ cup of the stock, cook on a simmer until the water is absorbed. Continue adding stock in ½ cup quantities over a 20 minute period until all liquid has been absorbed. In the last 10 minutes of cooking, add broccoli. Add rind and season, then spread rice mixture over a tray and set aside to cool for 15 minutes.

PLACE breadcrumbs onto a plate, then, using wet hands, roll mixture into same size balls and coat in the breadcrumbs. Place arancini on a greased baking tray and cook for 20-25 minutes until golden.

FOR the rocket and almond pesto, add ingredients to a food processor and blend until just smooth, move to a bowl and season, then serve with crispy arancini.

FOOD TEAM TIP:  These moreish bundles of flavour are the perfect snack.

Print Recipe

Broccoli arancini with rocket & almond pesto

Serves: 4

Prep Time: 15 minutes – Cooking Time: 1 hour 15 minutes

Ingredients

• For the broccoli arancini
• 3 cups vegetable stock
• 2 tbsp olive oil
• 1 leek, finely chopped
• 1 garlic clove, minced
• 1 cup arborio rice
• 1 cup dry white wine
• 150 g broccoli, cut into florets
• 2 tsp finely grated lemon rind
• 1 ½ cups breadcrumbs
• For the rocket and almond pesto
• 100 g rocket, coarsely chopped
• ½ cup roasted almonds, coarsely chopped
• 2 tbsp nutritional yeast flakes
• ½ cup olive oil

Instructions

1

Preheat oven to 220℃.

2

For the broccoli arancini, add stock to a pot and bring to the boil, reduce to simmer and cover.

3

Heat olive oil in a pan over a medium heat, cook leek and garlic until soft, then reduce heat to low. Add rice and stir, then add the wine and cook for 2 minutes until the wine has evaporated.

4

Add ½ cup of the stock, cook on a simmer until the water is absorbed. Continue adding stock in ½ cup quantities over a 20 minute period until all liquid has been absorbed. In last 10 minutes of cooking, add broccoli. Add rind and season, then spread rice mixture over a tray and set aside to cool for 15 minutes.

5

Place breadcrumbs onto a plate, then, using wet hands, roll mixture into same size balls and coat in the breadcrumbs. Place arancini on a greased baking tray and cook for 20-25 minutes until golden.

6

For the rocket and almond pesto, add ingredients to a food processor and blend until just smooth, move to a bowl and season, then serve with crispy arancini.

Did you make this broccoli arancini with rocket & almond pesto? Tag us @foodandhomesa #cookingwithFH on Instagram

ALSO SEE: Vegetarian aubergine lasagne

Vegetarian aubergine lasagne

Feature image: Aremedia