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Pesto Arancini Balls

serves
Makes 9 balls
time
1 hour 30
level
Beginner
Made using our Glorious Grains and Belazu's vegan basil pesto, these arancini balls are the perfect plant-based starter. Plus, they’re ready in half the time of risotto rice!

Pesto Arancini Balls

serves
Makes 9 balls
time
1 hour 30
level
Beginner
Made using our Glorious Grains and Belazu's vegan basil pesto, these arancini balls are the perfect plant-based starter. Plus, they’re ready in half the time of risotto rice!

Ingredients

  • 2 pouches of Merchant Gourmet Glorious Grains
  • 4 tbsp Vegan Belazu pesto 
  • 3 shallots, finely diced
  • 3 cloves of garlic, crushed
  • 2 tbsp flour & 1 tbsp water to make a binding paste
  • 250g plain flour
  • 250g panko breadcrumbs
  • 250ml plant-based milk
  • Vegetable oil for deep-frying 

Instructions

  1. Heat 1 tbsp vegetable oil in a pan and fry your finely diced shallots. Once translucent, add the crushed garlic and stir through. 
  2. Add both packs of Merchant Gourmet Glorious Grains to the pan. Once they’re combined with the onions, add the pesto and stir through so it’s evenly spread throughout the grains. 
  3. Take your pan off the heat and spread the pestoey-grains out on a baking tray. Transfer to the fridge and leave for 40 minutes to cool. 
  4. Meanwhile chop your plant-based mozzarella into 1cm cubes. 
  5. In a separate bowl, mix 2 tbsp flour with 1 tbsp water to make a paste to help bind your grains together. Once your grains have cooled, add them to the bowl with the paste and stir through. Your mixture should hold together nicely. 
  6. It then starts to get a little messy! Using a heaped tbsp of the grains, shape a palm-sized patty in your hand and place a cube of mozzarella in the middle. Then mould the grains around the mozzarella into a sphere to make the arancini. 
  7. Put your flour, plant-based milk and breadcrumbs into three separate bowls/platters. Then roll your arancini first in the flour so it is evenly coated. Next through the milk to make a batter, before finally rolling it in the breadcrumbs. Repeat with all your arancini. 
  8. Heat enough vegetable oil in a large wide-based frying pan to deep-fry the arancini. Use tongs to carefully place your arancini into the oil and cook until golden and crispy all over. 
  9. When cooked, take the arancini out of the pan and place on kitchen towel to remove excess oil. 
  10. They’re then ready to serve! We enjoy these best with a tomato dipping sauce! 

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