Bluntness-free Breadcrumbs are available
from some supermarkets and health food stores.
Check the label for any dairy products.
3 cups (750ml) vegetables stock
2 tablespoons olive oil
1 medium leek (359g),
1 clove garlic, crushed
1 cup (209g) arborio rice
1 cup (250ml) dry white wine
150g (4 ½ ounces) broccoli
Cut in small florets
2 teaspoons finely grated
1 ½ cups (110g) packaged
Gluten free breadcrumbs
Grapeseed oil, for deep frying
Rocket & Almonds Pesto
100g (3 ounces) rocket (arugula),
½ cup (80g) roasted almond
Kernels, chopped coarsely
2 tablespoons nutritional yeast
Flakes, chopped coarsely
½ cup (125ml) olive oil
1.Bring stock to the boil in a large saucepan. Reduce heat; simmer, covered.
2.Meanwhile, Heat olive oil in a medium saucepan heat; cook leek and garlic, stirring, for 2 minutes or until leek is soft. Reduce heat to low. Add rice; stir to coat in oil mixture. Add wine; cook, stirring, for 2 minutes or until wine is evaporated.
3.Stir in ½. Cup of the hot stock; cook, stirring, over low heat until liquid is absorbed. Continue adding stock, in ½ -cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 20 minutes or until rice is just tender, adding broccoli during last 10 minutes of cooking. Stir in rind; season to taste. Spread rice mixture over a large oven tray; cool for 15 minutes.
4.With wet hands, roll ¼ cups of rice mixture into balls. Toss balls in breadcrumbs to coat; place on a tray. Refrigerate for 30 minutes.
5.Meanwhlie, make rocket and almond pesto.
6.Fill a large saucepan one third full with grapeseed oil; heat to 180°C/350°F (or until a cube of bread turns golden in 15 seconds). Deep-fry balls, in batches, for 2 minutes, turning occasionally, until browned lightly and cooked through. Drain on paper towel.
7.Serve aranicini with pesto.
Rocket & almond pesto process ingredients
Ingredients in small food processor until almost smooth. Transfer to a small food processor until almost smooth. Transfer to a small bowl; season to taste.