AuthorTessa Pennick
00DifficultyIntermediate

Arancini is a staple recipe in Italy, and it's no wonder why - they make the most delicious snack or side dish! Traditionally deep fried, these healthier option arancini balls are baked in the air fryer and are just as crispy and delicious!

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Yields4 Servings
Prep Time40 minsCook Time1 hrTotal Time1 hr 40 mins
Ingredients
Risotto
 2 tsp butter
 1/2 brown onion diced
 1 clove garlic minced
 1 cup pumpkin cut into very small pieces
 1 cup sliced mushrooms
 2 cups aborio rice
 1 tbsp Changing Habits Vegetable Stock
 1/2 cup shaved parmesan
 1 tsp dried oregano
 Changing Habits Seaweed Salt to taste
 Changing Habits Peppercorns to taste
 100 g mozzarella cheese cut into small peices
Coating
 1 cup blanched almond meal
 1 tbsp Changing Habits Vegetable stock powder
 Changing Habits Seaweed Salt to taste
 Cracked Changing Habits Peppercorns to taste
 1/4 cup parmesan finely grated
Optional dipping sauces
 juice of 1 lemon
 2 tsp dijon mustard
 1/3 cup sour cream
Pesto
 2 cups baby spinach leaves
 1 clove garlic minced
 1/2 cup basil leaves
 juice of 1 lemon
 2 tbsp Spanish onion chopped
 2 tbsp toasted pine nuts
 1 tbsp olive oil
 Changing Habits Seaweed salt to taste
 Cracked Changing Habits Peppercorns to taste
 Fresh basil to garnish (optional)
Directions
Risotto
1

In a frypan, over a medium-high heat add the butter, onion, garlic, pumpkin and mushroom. Cook until soft and fragrant.

2

Add the rice to the pan and stir for 2 minutes.

3

Add 1 cup of the veggie stock/water mix while continuously stirring until the stock has evaporated.

4

Continue adding the stock (1 cup at a time), while stirring and making sure that the liquid has completely evaporated before adding the next cup.

5

When the rice is soft and the liquid completely absorbed, stir through the parmesan and oregano.

6

Season with salt and pepper.

7

Set aside to cool.

8

Preheat air fryer to 200 degrees Celsius.

9

Roll the rice mixture into balls and flatten down with fingers, place a piece of the mozzarella in the middle and roll into a ball again. Repeat with the rest of the mixture.

10

Place all of coating ingredients in a shallow bowl.

11

Roll each of the balls in the coating mixture and place in the air-fryer.

12

Cook for 14 minutes, turning halfway.

Aioli
13

Combine all of the aioli ingredients in a small bowl and mix well.

Pesto
14

Place all pesto ingredients in a food processor and blitz for about 10 seconds or until reached the desired consistency.

Assembly
15

Serve on a platter with fresh basil and spinach with the dipping sauce(s).

16

Enjoy!

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Ingredients

Ingredients
Risotto
 2 tsp butter
 1/2 brown onion diced
 1 clove garlic minced
 1 cup pumpkin cut into very small pieces
 1 cup sliced mushrooms
 2 cups aborio rice
 1 tbsp Changing Habits Vegetable Stock
 1/2 cup shaved parmesan
 1 tsp dried oregano
 Changing Habits Seaweed Salt to taste
 Changing Habits Peppercorns to taste
 100 g mozzarella cheese cut into small peices
Coating
 1 cup blanched almond meal
 1 tbsp Changing Habits Vegetable stock powder
 Changing Habits Seaweed Salt to taste
 Cracked Changing Habits Peppercorns to taste
 1/4 cup parmesan finely grated
Optional dipping sauces
 juice of 1 lemon
 2 tsp dijon mustard
 1/3 cup sour cream
Pesto
 2 cups baby spinach leaves
 1 clove garlic minced
 1/2 cup basil leaves
 juice of 1 lemon
 2 tbsp Spanish onion chopped
 2 tbsp toasted pine nuts
 1 tbsp olive oil
 Changing Habits Seaweed salt to taste
 Cracked Changing Habits Peppercorns to taste
 Fresh basil to garnish (optional)

Directions

Directions
Risotto
1

In a frypan, over a medium-high heat add the butter, onion, garlic, pumpkin and mushroom. Cook until soft and fragrant.

2

Add the rice to the pan and stir for 2 minutes.

3

Add 1 cup of the veggie stock/water mix while continuously stirring until the stock has evaporated.

4

Continue adding the stock (1 cup at a time), while stirring and making sure that the liquid has completely evaporated before adding the next cup.

5

When the rice is soft and the liquid completely absorbed, stir through the parmesan and oregano.

6

Season with salt and pepper.

7

Set aside to cool.

8

Preheat air fryer to 200 degrees Celsius.

9

Roll the rice mixture into balls and flatten down with fingers, place a piece of the mozzarella in the middle and roll into a ball again. Repeat with the rest of the mixture.

10

Place all of coating ingredients in a shallow bowl.

11

Roll each of the balls in the coating mixture and place in the air-fryer.

12

Cook for 14 minutes, turning halfway.

Aioli
13

Combine all of the aioli ingredients in a small bowl and mix well.

Pesto
14

Place all pesto ingredients in a food processor and blitz for about 10 seconds or until reached the desired consistency.

Assembly
15

Serve on a platter with fresh basil and spinach with the dipping sauce(s).

16

Enjoy!

Arancini Balls