How to Make: Vegetarian Arancini With Aubergines and Chickpeas

Name: Vegetarian Arancini With Aubergines and Chickpeas
Total time: 90 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 2 tbsp of Extra Virgin Olive Oil; 50 g of Onion; 300 g of Arborio Rice; 600 mL of Vegetable Stock; Salt to taste; 0.25 tsp of Black Pepper; 1 tsp of Saffron; 45 g of Parmesan; 1 Garlic Clove; 180 g of Aubergine; 100 g of Tinned Chopped Tomatoes; 120 g of Tinned Chickpeas; 5 g of Fresh Basil; 5 g of Fresh Parsley; 1 tsp of Paprika; 1 tsp of Lemon Zest; 80 g of White Flour; 130 mL of Cold Water; 120 g of Breadcrumbs; 1 tsp of Garlic Powder; 1 tbsp of Dried Basil

how to make

Nutrients

Health Time 1h 30m Cost 213 kcal Crispy breadcrumbs coat a saffron-flavoured rice ball stuffed with aubergines, tomatoes, and chickpeas. Sounds delicious? Well, it is! These tasty oven-baked vegetarian risotto balls, also known as arancini, are a famous street-food that originates from the south of Italy. Make a big batch of them as they're perfect for a party or as picnic nibble. The nutrients information on this page refers to a 2000 Kcal daily intake diet. Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal. Carbs, Sugars, Total Fats, Saturates Less than 25% of recommended intake for a meal Between 25% and 75% of recommended intake for a meal More than 75% of recommended intake for a meal Fibers, Proteins More than 75% of recommended intake for a meal Between 25% and 75% of recommended intake for a meal Less than 25% of recommended intake for a meal By visiting the full recipe page , you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

Vegetarian Alcohol-Free Pescatarian Gluten Dairy 12 swipe up for ingredients Extra Virgin Olive Oil 2 tbsp Onion 50 g Arborio Rice 300 g Vegetable Stock 600 mL Salt to taste Black Pepper 0.25 tsp Saffron 1 tsp Parmesan 45 g Garlic Clove 1 Aubergine 180 g Tinned Chopped Tomatoes 100 g Tinned Chickpeas 120 g Fresh Basil 5 g Fresh Parsley 5 g Paprika 1 tsp Lemon Zest 1 tsp White Flour 80 g Cold Water 130 mL Breadcrumbs 120 g Garlic Powder 1 tsp Dried Basil 1 tbsp Adjust servings and measurement unit in the full recipe page .

STEP 1

Sizzle the onions with olive oil, add the rice and cook for a few minutes. Add a ladle of hot broth and allow to become absorbed before adding the next. Repeat until the rice is well cooked - about 15 minutes. Extra Virgin Olive Oil 2 tbsp Onion 50 g Arborio Rice 300 g Vegetable Stock 600 mL Salt to taste Black Pepper 0.25 tsp Saffron 1 tsp Parmesan 45 g Garlic Clove 1 Aubergine 180 g Tinned Chopped Tomatoes 100 g Tinned Chickpeas 120 g Fresh Basil 5 g Fresh Parsley 5 g Paprika 1 tsp Lemon Zest 1 tsp White Flour 80 g Cold Water 130 mL Breadcrumbs 120 g Garlic Powder 1 tsp Dried Basil 1 tbsp Adjust servings and measurement unit in the full recipe page .

STEP 2

Stir in salt, pepper, saffron, and grated parmesan. Transfer the risotto over a baking tray, cover with cling film, and refrigerate. Extra Virgin Olive Oil 2 tbsp Onion 50 g Arborio Rice 300 g Vegetable Stock 600 mL Salt to taste Black Pepper 0.25 tsp Saffron 1 tsp Parmesan 45 g Garlic Clove 1 Aubergine 180 g Tinned Chopped Tomatoes 100 g Tinned Chickpeas 120 g Fresh Basil 5 g Fresh Parsley 5 g Paprika 1 tsp Lemon Zest 1 tsp White Flour 80 g Cold Water 130 mL Breadcrumbs 120 g Garlic Powder 1 tsp Dried Basil 1 tbsp Adjust servings and measurement unit in the full recipe page .

STEP 3

In the meantime, sizzle crushed garlic with olive oil, and add diced aubergines, tinned chopped tomatoes, chickpeas, fresh basil and parsley. Cook for 10 minutes and then season with salt, paprika, and lemon zest. Extra Virgin Olive Oil 2 tbsp Onion 50 g Arborio Rice 300 g Vegetable Stock 600 mL Salt to taste Black Pepper 0.25 tsp Saffron 1 tsp Parmesan 45 g Garlic Clove 1 Aubergine 180 g Tinned Chopped Tomatoes 100 g Tinned Chickpeas 120 g Fresh Basil 5 g Fresh Parsley 5 g Paprika 1 tsp Lemon Zest 1 tsp White Flour 80 g Cold Water 130 mL Breadcrumbs 120 g Garlic Powder 1 tsp Dried Basil 1 tbsp Adjust servings and measurement unit in the full recipe page .

STEP 4

Scoop a portion of cold risotto into your hand and add one tablespoon of the filling mix in the centre. Then, wrap the rice around the filling to seal the rice ball. Extra Virgin Olive Oil 2 tbsp Onion 50 g Arborio Rice 300 g Vegetable Stock 600 mL Salt to taste Black Pepper 0.25 tsp Saffron 1 tsp Parmesan 45 g Garlic Clove 1 Aubergine 180 g Tinned Chopped Tomatoes 100 g Tinned Chickpeas 120 g Fresh Basil 5 g Fresh Parsley 5 g Paprika 1 tsp Lemon Zest 1 tsp White Flour 80 g Cold Water 130 mL Breadcrumbs 120 g Garlic Powder 1 tsp Dried Basil 1 tbsp Adjust servings and measurement unit in the full recipe page .

STEP 5

Prepare one bowl with flour and water and one with mixed breadcrumbs, garlic powder, and dried basil. Dip each ball first in the batter and then in the breadcrumbs. Extra Virgin Olive Oil 2 tbsp Onion 50 g Arborio Rice 300 g Vegetable Stock 600 mL Salt to taste Black Pepper 0.25 tsp Saffron 1 tsp Parmesan 45 g Garlic Clove 1 Aubergine 180 g Tinned Chopped Tomatoes 100 g Tinned Chickpeas 120 g Fresh Basil 5 g Fresh Parsley 5 g Paprika 1 tsp Lemon Zest 1 tsp White Flour 80 g Cold Water 130 mL Breadcrumbs 120 g Garlic Powder 1 tsp Dried Basil 1 tbsp Adjust servings and measurement unit in the full recipe page .

STEP 6

Transfer the vegetarian arancini into a non-stick baking tray and brush them with olive oil. Bake the at 180°C (355°F) for 30 minutes. Extra Virgin Olive Oil 2 tbsp Onion 50 g Arborio Rice 300 g Vegetable Stock 600 mL Salt to taste Black Pepper 0.25 tsp Saffron 1 tsp Parmesan 45 g Garlic Clove 1 Aubergine 180 g Tinned Chopped Tomatoes 100 g Tinned Chickpeas 120 g Fresh Basil 5 g Fresh Parsley 5 g Paprika 1 tsp Lemon Zest 1 tsp White Flour 80 g Cold Water 130 mL Breadcrumbs 120 g Garlic Powder 1 tsp Dried Basil 1 tbsp Adjust servings and measurement unit in the full recipe page .

Extra Virgin Olive Oil	2 tbsp
Onion	50 g
Arborio Rice	300 g
Vegetable Stock	600 mL
Salt	to taste
Black Pepper	0.25 tsp
Saffron	1 tsp
Parmesan	45 g

Garlic Clove	1
Aubergine	180 g
Tinned Chopped Tomatoes	100 g
Tinned Chickpeas	120 g
Fresh Basil	5 g
Fresh Parsley	5 g
Paprika	1 tsp
Lemon Zest	1 tsp

White Flour	80 g
Cold Water	130 mL
Breadcrumbs	120 g
Garlic Powder	1 tsp
Dried Basil	1 tbsp

how to make

Vegetarian Arancini With Aubergines and Chickpeas

Nutrients

Carbs 36 grams

Sugars 2 grams

Total Fats 4 grams

Saturates 1 grams

Fibers 3 grams

Proteins 6 grams

About this recipe

Nutrients Data

Chart Legend

Good for Diets

Contains Allergens

Ingredients List

For the Rice Balls

For the Filling

For the Coating

STEP 1

Ingredients List

For the Rice Balls

For the Filling

For the Coating

STEP 2

Ingredients List

For the Rice Balls

For the Filling

For the Coating

STEP 3

Ingredients List

For the Rice Balls

For the Filling

For the Coating

STEP 4

Ingredients List

For the Rice Balls

For the Filling

For the Coating

STEP 5

Ingredients List

For the Rice Balls

For the Filling

For the Coating

STEP 6

Ingredients List

For the Rice Balls

For the Filling

For the Coating