Cheese Stuffed Arancini
Melted cheese and rice enclosed in a golden crunchy crumb. Arancini balls are super tasty, and very quick and easy to make when you have leftover risotto rice in the fridge. These are great served with a side salad, or work well served alongside other party nibbles too.
4-5 cups cooked but cooled risotto leftovers
120g cheese, diced into 12 small cubes
2 cups bread crumbs
Shape the leftover rice mixture into 12 small balls. Put the remaining breadcrumbs in a shallow bowl.
Press your finger into the center of each rice ball, insert a cheese cube, then pinch the rice around the filling to enclose.
Roll the balls in the breadcrumbs and place on a lined tray or air-fryer tray.
Bake or air-fryer for 15 minutes at 180 degrees.
Calories 186, Fat 6.5 grams, Cholesterol 18 milligrams, Sodium 191 milligrams, Carbs 23.7 grams, Protein 6.8 grams