Broccoli & White Cheddar Arancini
Why I Love This Recipe
A delicious twist on traditional Arancini. Tender broccoli and sharp, flavourful white cheddar are stuffed inside arborio rice balls and baked until perfect. A nice, garlicky drizzle to finish everything off, divine.
Ingredients You'll Need
1 C Arborio Rice
1 C Water
1 C low sodium Vegetable Stock
2 Tsp. Unsalted Butter
1 Tsp. Sea Salt
2 Tbsp. Fresh Basil, roughly chopped
1 Tsp. Parmesan, grated
1 C Broccoli Florets, chopped
1 Tbsp. EVOO
2 Tbsp. low sodium Vegetable Stock
Sea Salt / Black Pepper
10 – 12 cubes Old White Cheddar
2 Eggs, beaten
1 C AP Flour
½ C Bread Crumbs
½ C Corn Flake Crumbs
½ Tsp Dried Parsley
½ Tsp. Dried Basil
¼ Tsp. Dried Oregano
¼ Tsp. Sea Salt
2 Tbsp. Unsalted Butter
1 clove Garlic, pressed / minced
1 Tsp. fresh Basil, chopped
1 Tbsp. Parmesan, grated
Pinch Sea Salt
Add to a medium sauce pan the rice, water, vegetable stock, butter, and salt. Bring to a boil on medium to medium high heat. Reduce heat to medium low and simmer about 20 minutes covered. Stir in the fresh basil and parmesan. Transfer the rice to a parchment lined baking sheet and press evenly across sheet to cool. Refrigerate 20 minutes.
Bring a small frying pan to temperature on medium and add the oil and vegetable stock to the pan. Add the broccoli and a pinch of sea salt / black pepper. Cook 5 – 7 min covered, stirring often. Transfer to a paper towel lined plate and set aside.
Prepare the “breading station”. Have a plate out with flour, bowl out with the beaten eggs, and combine the two different crumbs, dried herbs, and salt on another plate.
Using an ice cream scoop, press a tbsp. of rice into the bottom of the scoop. Press the rice away from the middle against the sides forming a rice bowl. Scoop a little of the broccoli into the center of the rice bowl along with a cube of the white cheddar. Take another scoop of the rice (about a tbsp.) and press it down over the cheese /broccoli. Transfer from the scoop to your palm and gently roll it out. Continue until 10 -12 balls are formed.
Roll the balls through the flour, followed by the egg and lastly, the crumbs. Transfer the coated balls to a parchment lined baking sheet and return to the fridge for 30 + minutes to firm.
Preheat oven to 400 F
Remove the parchment paper / balls from the baking sheet. Spray the sheet with EVOO spray (any baking spray) and line the rice balls on the baking sheet evenly spread apart. Spray each of the rice balls with the spray and place the balls in the oven to bake.
Bake approximately 20 minutes until brown and crispy and the cheese is starting to burst out.
In a small microwaveable bowl, combine the 2 Tbsp. butter, garlic, basil, parmesan, and sea salt. Melt in the microwave about 1 minute stirring halfway. Drizzle the buttery mixture over each of the crispy rice balls.
Serve with a side marinara for dipping or enjoy them on their own.