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Air fryer ‘Nju-stuffed Arancini Balls
- Category: Dinner |
I can never resist arancini if I see them on a menu, and they’re even better if they’re made with ’nduja or chorizo.
SERVES
16
CALORIES
140
COOKING TIME
8 mins
DIFFICULTY
simple
You can either use leftover rice for these or cook some fresh, but if you do this, I find it’s better to cook it the night before, as it sticks together better the next day – just simmer the rice in chicken stock, drain and cool completely before popping in the fridge overnight. For more quick and easy airfryer recipes like this, you can pick up a copy of my airfryer cookbooks Air Fryer 30 Minute Meals and The Healthy Air Fryer Book on Amazon today.
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Method
Step 1
Take the rice out of the fridge and allow to come to room temperature.
Step 2
Beat 2 of the eggs in a large bowl, add the melted butter, Parmesan and most of the mozzarella and season to taste.
Step 3
Combine the breadcrumbs and Italian seasoning in another bowl.
Step 4
Take a tablespoon of the rice mixture and press it together into a ball, then flatten the ball and put a piece of ’nduja or chorizo in the middle along with some of the egg and mozzarella mix. Enclose the filling with the rice and roll it into a ball. You might need to wet your hands for this.
Step 5
Beat the remaining egg in a bowl and dip in the rice ball, then roll it in the breadcrumbs to coat. Repeat with the remaining mixture.
Step 6
Spray the rice balls well with a low-calorie spray and cook in an air fryer preheated to 190°C (375°F) for 8 minutes.
Ingredients
400g (2 cups) cooked risotto rice, such as arborio
3 eggs
3 tbsp light butter, melted
2 tbsp grated Parmesan
100g (3.5 oz) grated mozzarella
135g (2 cups) panko breadcrumbs
1 tbsp Italian seasoning
200g (7 oz) ’nduja or cooked chorizo
Low-calorie oil spray
Salt and pepper, to taste
