Mushroom Arancini With Roasted Tomato Sauce Recipes

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MUSHROOM ARANCINI WITH ROASTED TOMATO SAUCE



Mushroom arancini with roasted tomato sauce image

Crispy mushroom arancini stuffed with melty mozzarella and deep fried to a crisp, golden brown served with roasted tomato sauce is a great appetizer.

Provided by Alida Ryder

Categories     Appetizer     Arancini     Risotto     Vegetarian

Time 1h15m

Number Of Ingredients 11

2-3 cups cold mushroom risotto
1/2-1 cup mozzarella cubes (depending on how many arancini you make)
2 cups fresh breadcrumbs seasoned with salt and pepper
oil (for frying)
2 cups cherry tomatoes (halved)
1 red onion (finely chopped)
4 garlic cloves (thinly sliced)
1 tablespoon Balsamic vinegar
2 teaspoons sugar
2 sprigs fresh thyme
salt & pepper to taste

Steps:

  • To make the roasted tomato sauce, pre-heat the oven to 200ºc.
  • Place the cherry tomatoes, onion, garlic, Balsamic vinegar, sugar and thyme in a baking tray and drizzle with olive oil. Season with salt and pepper and place in the oven.
  • Allow to roast for 45 minutes until the tomatoes are soft then transfer to a blender and blend to your desired consistency. Set aside.
  • To make the arancini, take small handfuls of the cold risotto and place a cube of mozzarella in the centre. Enclose the mozzarella then roll into a ball and cover with the breadcrumbs. Set on a plate and repeat until all the risotto has been used.
  • Fry the arancini in hot oil until golden brown and the mozzarella inside has melted.
  • Drain on kitchen paper and serve with roasted tomato sauce.

Nutrition Facts : Calories 246 kcal, Carbohydrate 47 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 69 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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