Greg’s Thermomix Risotto Balls
We just love risotto in our house, and ThermoHubby John is our specialist. He works from the basic Thermomix risotto recipe on page 81 of Fast and Easy Cooking and comes up with gorgeous flavour combinations based on whatever he finds in the refrigerator. I always keep risotto rice in the cupboard and Parmesan in the fridge for a great start.
Most times, I have to say, the two of us gobble down the entire TM bowl full of luscious risotto, but most times there is some left over. What to do with leftover risotto? Greg Turner, Service Manager at Thermomix UK, makes a double batch and then makes his special Risotto Balls with whatever is left. Traditional arancini are fried in oil and Greg’s version is a healthier one which calls for baking them in the oven with no added fat. Here’s what he has shared with Madame Thermomix:
Greg’s Thermomix Risotto Balls (aka arancini)
This is a super way to use up leftover Thermomix risotto (if there is any!) and turn it into a quick lunch, a light supper, a kid-friendly finger meal, or even party food. Let the kids get their hands dirty (literally) and help shape their own food!
Ingredients
leftover Thermomix risotto
Mozzarella cheese
a few slices of bread – or the doorstep left from your TM bread 😉
Seasoned flour
1 egg, beaten
3 bowls
Method
- Preheat oven to 180° C. Make bread crumbs: Tear bread slices in half and add to TM bowl. Turbo pulse briefly a few times to make lovely fresh breadcrumbs. Set aside.
- Cut mozzarella into 1.5 inch/3 cm squares. Surround with some risotto to make either large golf balls for children or 3-inch/7.5 cm flattened disks/patties for adult-sized portions.
- Line a baking tray with baking paper or aluminum foil. Prepare three bowls, one with seasoned flour (that’s plain flour seasoned with some salt and pepper, and perhaps some herbs if you fancy), one with the egg that you should beat lightly, and one with the breadcrumbs. Dip each ball or patty first into the seasoned flour, then into the egg and finally into the breadcrumbs. Place on the lined tray.
- Bake 20 minutes or until the breadcrumbs turn a lovely golden brown. You’ll know the centre is melted if the mozzarella starts oozing out onto the tray – yum!
Bon appétit !
So pleased you liked this recipe, Catriona! Greg is famous for them 😉
Yummy and easy thank you. Served with steamed veges.
Yummy! Easy!