Vegetable, pine nut & cheese arancini
Waitrose and Partners

Vegetable, pine nut & cheese arancini

This Waitrose recipe, made by Angela Hartnett for guest Giovanni Pernice on Dish podcast, and 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. 

    • Makes4
    • CourseStarter
    • Prepare15 mins
    • Cook10 mins
    • Total time25 mins
    • Pluschilling


    • 300g leftover cooked risotto or any sticky rice (not basmati or long grain)
    • 150g cooked vegetables, roughly chopped (try a mix of pumpkin and mushroom or broccoli and spinach)
    • 25g pine nuts, toasted and chopped
    • 30g Parmigiano Reggiano or other hard cheese, grated (optional)
    • 50g mozzarella or feta cheese, cut into 4 or 12 cubes
    • 1 tbsp any leftover pesto, harissa or olive tapenade
    • 2 British Blacktail Eggs (any size), beaten
    • 2 tbsp flour, seasoned
    • 100g breadcrumbs
    • Vegetable oil, for deep drying