Menu

Sweet Pea Arancini

  • Save Recipe
Sweet Pea Arancini
  • Prep 1 hr 30 min
  • Total 3 hr 30 min
  • Servings 10
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Looking for an impressive make-ahead holiday appetizers? These deep-fried risotto balls are a sure-fire crowd-pleaser.
By Molly Yeh
Updated Oct 17, 2014

Ingredients

  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1/4 cup oil
  • 1 small or medium onion, finely chopped
  • Kosher salt
  • 1 cup uncooked Arborio rice
  • 1 cup dry white wine
  • 1 cup frozen sweet peas
  • 4 oz shredded Parmesan cheese
  • Black pepper
  • Vegetable oil, for frying
  • 2 1/2 cups Progresso™ plain panko crispy bread crumbs
  • 1 egg
  • 4 oz mozzarella cheese, cut into 3/4-inch cubes
Make With
Make With
Progresso Breadcrumbs

Steps

  • 1
    In 2-quart saucepan, heat broth to simmering.
  • 2
    In 10-inch skillet, heat 1/4 cup oil. Cook onion and a pinch of salt in oil 5 to 7 minutes or until onion is soft and translucent. Add rice; cook and stir 1 minute. Add wine; cook and stir until it has all absorbed into rice.
  • 3
    Add broth to skillet 1 cup at a time, stirring until it has all absorbed into rice. Stir in frozen peas; cook 1 to 2 minutes or until cooked through, then add Parmesan cheese and cook until it has melted. Add pepper and more salt to taste.
  • 4
    Let cool in fridge at least 2 but no longer than 12 hours.
  • 5
    In deep fat fryer or heavy saucepan, heat 2 inches oil to 360°F.
  • 6
    While oil is heating, place 1 1/2 cups of the bread crumbs in medium bowl; season with salt and pepper.
  • 7
    Mix egg and remaining 1 cup bread crumbs into risotto; scoop into 2-inch balls, pressing a cube of mozzarella cheese into center of each. Coat balls in bread crumbs, and fry in batches 3 to 5 minutes or until golden brown.
  • 8
    Transfer to paper towels. Cool slightly, and serve.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make sure the broth and wine absorb fully into the rice. If the risotto is too wet, the balls run the risk of falling apart while frying.
  • tip 2
    Don’t feel the need to just stick to mozzarella as the filling. Try adding chopped cooked bacon, pancetta or other meat.
  • tip 3
    These are great served with red sauce.

Nutrition

Nutrition Facts are not available for this recipe
© 2021 ®/TM General Mills All Rights Reserved