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

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 .

how to make

Vegetarian Arancini With Aubergines and Chickpeas

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

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

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

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

how to make

Vegetarian Arancini With Aubergines and Chickpeas

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

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