Giant arancini
E V E RY D AY E A S Y
Serves 4
V
Ready in about 1 hour 25 minutes,
plus cooling and chilling
Low-calorie cooking spray
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tsp dried red chilli flakes
300g dried risotto rice
900ml vegetable stock
1 large courgette, coarsely grated
100g asparagus, finely chopped
100g thin-stemmed broccoli,
finely chopped
1 handful fresh flat-leaf parsley, finely
chopped, reserving some to serve
20g finely grated fresh Parmesan,
or vegetarian alternative
200g fat-free natural fromage frais
Mixed-leaf salad, to serve
Grated zest of 1 unwaxed lemon, to serve1 Preheat your oven to 180°C/
fan 160°C/gas 4. Spray a large,
lidded, ovenproof, non-stick frying
pan or flameproof casserole dish
with low-calorie cooking spray and
place over a low heat. Fry the onion
and garlic for 5 minutes until
softened. Stir through the chilli
flakes and cook for 1 minute, then
add the rice and cook for a further
minute. Add a splash of the stock,
stirring until absorbed. Add the
courgette, asparagus, broccoli and
remaining stock, and stir.
2 Bring the mixture to the boil, then
cover and bake for 20 minutes, or
until the rice is tender. Remove
from the oven, uncover and leave
to cool. If you have time, once cold,
chill the mixture for 1 hour, or
overnight if you can.3 Stir the parsley into the cooled
rice and season. Mix well with your
hands, then shape into 8 patties.
Place on a non-stick baking tray and
evenly sprinkle over the Parmesan,
or vegetarian alternative.
4 Preheat your oven to 200°C/
fan 180°C/gas 6. Spray the arancini
with low-calorie cooking spray and
bake for 15 minutes. Reduce the
temperature to 180°C/fan 160°C/
gas 4 and bake for 20 minutes until
piping hot in the centre.5 Meanwhile, mix the fromage frais
with the reserved parsley. Serve
2 arancini per person with the salad.
Dollop over the fromage frais and
sprinkle with the lemon zest.Syns per serving: 1W
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SLIMMING WORLD MAGAZINE 61
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