Pea and Mozzarella Arancini with Tomato Spinach Sauce

• 120 garborio rice
• 80 gonion, finely diced
• 25 mlolive oil, divided
• 450 mlwater, plus a little more if the rice needs it
• 80 gfrozen peas
• 20 gvegetarian Italian-style hard cheese, finely grated
• 60 gmozzarella, drained, patted dry and cut into 6 pieces
• 20 gplain flour
• 1medium egg, beaten
• 45 gpanko breadcrumbs
• Fine salt, to taste
• Black pepper, to taste
• 2garlic cloves, finely chopped
• 350 gpassata
• 100 gspinach, roughly chopped
• 5 gbasil leaves, torn

Method

1. 1Heat 5 ml of the oil in a medium saucepan. Cook the onion over a medium-low heat for 6 minutes until soft, then stir in the rice for 1 minute. Add the measured water and a small pinch of salt. Simmer gently, stirring often, for 18–22 minutes. Add a splash more water if it dries before the grains are tender.
2. 2Stir in the frozen peas for the final 4 minutes, or for the cooking time on their packet. The finished rice must be thick and spoonable, not flowing: a spoon dragged through should leave a clear trail. Take off the heat, stir in the grated hard cheese and season with pepper. Let any excess liquid evaporate over a low heat before adding the cheese if needed.
3. 3Spread the rice in a thin layer on a clean shallow metal tray. Stand the tray over cold water to help it cool, keeping water out of the rice. Refrigerate promptly and within 1 hour of cooking. Allow about 45 minutes to cool and chill until firm enough to shape; a thicker layer may take longer. Keep chilled until needed and use within 24 hours. The stated total includes this chilling time.
4. 4While the rice chills, heat 5 ml oil in a small saucepan. Cook the garlic gently for 30 seconds, then add the passata. Simmer for 10–12 minutes until it coats the back of a spoon. Season and set aside; the spinach goes in just before serving.
5. 5Divide the cold rice into 6 equal portions. With damp hands, flatten each portion in your palm, put a piece of mozzarella in the middle and close the rice around it. Press into a compact ball about 5–6 cm across, with no cheese showing. Put the flour, beaten egg and breadcrumbs in separate shallow bowls. Coat each ball lightly in flour, then egg, then crumbs; press the crumbs on.
6. 6Heat a 5–6 litre air fryer to 190°C for 3 minutes. Brush the coated balls gently with the remaining 15 ml oil. Cook in two batches of 3, leaving space between them, for 16–18 minutes per batch. Turn carefully after 10 minutes. The crumbs should be golden and the centre steaming hot; cut one open to check. Allow a few extra minutes if needed.
7. 7Keep the first batch hot on an ovenproof plate in an oven heated to 90°C while the second batch cooks; do not cool and reheat it again. If only 2 balls fit without touching, cook 3 batches and allow another 18 minutes. Bring the sauce back to a simmer during the final batch, stir in the spinach and cook for 2–3 minutes until wilted. Add a splash of water if the sauce has become too thick.
8. 8Tear the basil into the hot sauce. Spoon it into shallow bowls and place 3 arancini on top of each, leaving plenty of crisp coating above the sauce. Serve straight away. Air frying has reheated the cooked rice: do not chill these cooked arancini for another reheating.

Per serving

kcal

733

protein

30.5g

fibre

8.5g

carbs

97.5g

fat

24.2g