Pesto Mozzarella Arancini

Ingredients:

275g / 10 oz/1 cup cooked arborio

Rice, cold

1 tbsp vegan Parmesan, grated

4 tbsp

1 ball vegan mozzarella, cut into small cubes

1 tbsp plain (all purpose) gluten free flour

1 vegan egg

4 tbsp gluten free breadcrumbs

Olive oil, for deep frying

Method:

1.stir the Parmesan, pesto and mozzarella through the risotto.

2.Shape into equal balls, if you prefer, you could make finger shapes instead.

3.Lay out the flour, egg and breadcrumbs on separate plates.

4.Dip the risotto balls into the flour, then the egg, then the breadcrumbs.

5.Heat the oil to 180°C/400f or until a cube of bread sizzles when dropped in the oil. Fry the risotto balls until golden and crisp all over.

6.Serve hot or warm.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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