Pumpkin Arancini Balls

Pumpkin Arancini Balls

By: WellBeing Team

FODMAPPED’s range of delicious soups, broth, simmer and pasta sauces and bars are independently tested and certified FODMAP-friendly. This wholesome range is free from onions, garlic, gluten and other nasties without skipping on flavour. Available in supermarkets and health food stores, they are proudly Australian made and owned.

Ingredients

• 1 tbsp olive oil
• 1¼ cups Arborio rice
• 1 sachet (500mL) FODMAPPED Chicken Slow
• Cooked Stock or Chicken Bone Broth
• 1 sachet (500g) FODMAPPED Roasted Pumpkin + a Hint of Sage Soup
• 2 tbsp parsley, finely chopped
• ¼ tsp freshly cracked black pepper
• 1 cup lactose-free cheese, grated
• ½ cup gluten-free basil pesto
• 2 eggs, beaten
• 1 cup water
• Oil for frying

Method

• To Serve
  FODMAPPED Slow Roasted Vegetables Tomato Pasta Sauce, basil leaves and a little extra basil pesto
• Heat the oil in a large saucepan over a medium heat and add the rice, toasting lightly for 2 mins.
• Add in FODMAPPED Chicken Slow Cooked Stock and FODMAPPED Roast Pumpkin + a Hint of Sage Soup, parsley and black pepper.
• Stir over a medium heat until liquid boils. Reduce heat, cover and simmer, stirring frequently until rice is al dente. Remove from heat.
• Add the grated cheese and combine well, then allow the finished risotto to cool completely.
• When the risotto is cold, shape mixture into ½-cup-sized balls and using your thumb, make an indentation in the centre of each one.
• Fill the indentation with some pesto and re-roll to enclose filling.
• In a shallow bowl combine the egg and water with a fork. Using one hand, dip each rice ball into the egg mixture, coating completely. Remove the rice ball and allow the excess egg mixture to drain back into the bowl.
• Roll each rice ball in the gluten-free breadcrumbs. Repeat until all rice balls are coated. Refrigerate until required.
• Heat oil for frying in a large pan over a medium heat, to 170°C. Carefully fry arancini balls in batches, not overcrowding the pan, until golden brown. Remove from pan and drain excess oil on absorbent paper.
• Serve arancini balls on a bed of warmed FODMAPPED Slow Roasted Vegetables Tomato Pasta Sauce and garnish with basil leaves and extra dollops of pesto.
• Note: Enjoy this recipe. It has been independently tested and certified to be low in FODMAPs per serve when cooked and served as instructed.