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Waitrose Arborio Risotto Rice500g
500gItem price
£1.90Price per unit
£3.80/kgThis recipe, inspired by a recipe by Mary Gwynn, can be filled with any combination of vegetables you have in the fridge. Choose from leftover pesto, harissa and tapendade, too.
Angela Hartnett cooked this recipe for Nick Grimshaw and guest Giovanni Pernice on episode 6, season 1, of Dish, the Waitrose podcast. This was followed by Mediterranean chicken orzo and an apple and elderflower spritzer to drink.
It was also served to Dermot O'Leary and Alison Hammond on episode 13, season 2 of Dish. It was served with blackberry, goat's cheese & prosciutto bruschetta; parsnip & Parmesan filo fingers; and mackerel pâté & pickled cucumber toasts.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Mix the rice with the vegetables, pine nuts and Parmigiano (if using risotto and it already has a cheese in it, omit the cheese here). Check the seasoning.
Using damp hands to stop the mixture sticking, mould it into 4 large or 12 mini balls. Press a cube of mozzarella or feta into the centre of each, add a bit of pesto or other sauce and press to seal inside the rice. Chill until ready to use.
Place the eggs, flour and breadcrumbs in three shallow dishes in a row. Dip the arancini into flour, then egg and finally crumbs to coat all over. Repeat the egg and breadcrumb coating to give a thick crust.
Heat the oil in a large heavy-based pan or deep-fat fryer until it reaches 170ºC, or a cube of bread sizzles and browns in 30 seconds. Cook the arancini, in batches, for 3-6 minutes depending on their size, until golden and crisp. Drain thoroughly on kitchen paper. Keep warm while you cook the rest. Enjoy warm on their own or with a fresh tomato sauce.
Typical values per item when made using specific products in recipe
Energy | 3,614kJ/ 814kcals |
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Fat | 40g |
Saturated Fat | 9.3g |
Carbohydrates | 83g |
Sugars | 5.5g |
Fibre | 3.6g |
Protein | 29g |
Salt | 1.3g |
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85pPrice per unit
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£2.10Price per unit
21p/100ml