Spinach Arancini With Herby Aioli
Turn your leftover risotto into golden crispy arancini. It's not as difficult as you might think.
Serves
4
For The Risotto:
1
Onion
2 Cloves
Garlic
250 g
Risotto Rice
200 ml
White Wine
400 g
Spinach
60 g
Parmesan
25 g
Basil
1 L
Vegetable Stock
1
Lemon
For The Arancini:
200 g
Plain Flour
3
Eggs
180 g
Panko Breadcrumbs
For The Mayo:
80 g
Mayonnaise
1
Garlic Clove
½
Lemon
1 tsp
Dijon Mustard
25 g
Parsley

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