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These vibrant green arancini are packed with earthy flavours of kale and spinach, adding a freshness to a deliciously rich risotto which is rolled into spheres before breading and frying until crisp.<...
Add water into the Appliance bowl, fit the splashguard.
Heat for 5 minutes at 140ºC, speed off.
Add kale and spinach.
Blanch for 3 minutes at 140ºC, speed off.
Add water into a clean bowl until half full and top with ice.
Drain the spinach and kale and then transfer into the bowl with ice.
Tip: This helps to preserve the vivid colours of the kale and spinach.
Fit the Knife Blade to the Food Processor attachment.
Squeeze as much water from the kale and spinach as possible.
Add kale, spinach and 60g water into the attachment.
Blend for 2 minutes on speed 1, until smooth.
Transfer the mixture into a clean bowl and set aside.
Remove the attachment from the machine.
Clean the Appliance bowl and fit the Stir Tool and Stir Assist Clip.
Add oil into the Appliance bowl.
Heat for 1 minute at 110ºC, speed off.
Add onions and garlic and fit the splashguard.
Heat for 4 minutes at 110ºC, on speed Stir 2.
Remove the splashguard.
Add rice.
Cook for 1 minute at 110ºC, on speed Stir 2.
Add vegetable stock.
Cook for 18 minutes at 100ºC, on speed Stir 3.
Transfer the mixture into a clean bowl.
Add the blended kale and spinach, vegan Parmesan, salt and pepper.
Stir to combine and let cool for 20 minutes.
Add vegan mozzarella and lemon juice and stir to combine.
Add flour and water into a clean bowl and stir to combine.
Add breadcrumbs into a clean bowl.
Line a baking tray with parchment paper.
Once risotto is cool, shape into 12 golf ball sized pieces.
Dip each risotto ball into the flour mixture, followed by the breadcrumbs.
Place the balls on the baking tray.
Line a plate with paper towels.
Fill a large, heavy-based saucepan with oil, no more than ⅓ full.
Tip: You can use a deep fat fryer instead.
Heat on a high heat until the oil reaches 175ºC.
Tip: Use a food-safe thermometer to check the temperature.
Tip: Alternatively, carefully dip the end of a wooden spoon into the oil.
Tip: If you see many small bubbles form around the spoon and they start to float up, the oil is ready.
Tip: If the oil is bubbling aggressively, turn the heat down and check again.
Carefully add 4 arancini into the hot oil using a heatproof slotted spoon.
Tip: If your saucepan is smaller, fry in batches of 2 or 3 at a time.
Fry for 4 minutes on a high heat, until golden brown.
Transfer arancini to the plate to drain.
Repeat the same with the remaining arancini.
Serve.
These vibrant green arancini are packed with earthy flavours of kale and spinach, adding a freshness to a deliciously rich risotto which is rolled into spheres before breading and frying until crisp.<...
Add water into the Appliance bowl, fit the splashguard.
Heat for 5 minutes at 140ºC, speed off.
Add kale and spinach.
Blanch for 3 minutes at 140ºC, speed off.
Add water into a clean bowl until half full and top with ice.
Drain the spinach and kale and then transfer into the bowl with ice.
Tip: This helps to preserve the vivid colours of the kale and spinach.
Fit the Knife Blade to the Food Processor attachment.
Squeeze as much water from the kale and spinach as possible.
Add kale, spinach and 60g water into the attachment.
Blend for 2 minutes on speed 1, until smooth.
Transfer the mixture into a clean bowl and set aside.
Remove the attachment from the machine.
Clean the Appliance bowl and fit the Stir Tool and Stir Assist Clip.
Add oil into the Appliance bowl.
Heat for 1 minute at 110ºC, speed off.
Add onions and garlic and fit the splashguard.
Heat for 4 minutes at 110ºC, on speed Stir 2.
Remove the splashguard.
Add rice.
Cook for 1 minute at 110ºC, on speed Stir 2.
Add vegetable stock.
Cook for 18 minutes at 100ºC, on speed Stir 3.
Transfer the mixture into a clean bowl.
Add the blended kale and spinach, vegan Parmesan, salt and pepper.
Stir to combine and let cool for 20 minutes.
Add vegan mozzarella and lemon juice and stir to combine.
Add flour and water into a clean bowl and stir to combine.
Add breadcrumbs into a clean bowl.
Line a baking tray with parchment paper.
Once risotto is cool, shape into 12 golf ball sized pieces.
Dip each risotto ball into the flour mixture, followed by the breadcrumbs.
Place the balls on the baking tray.
Line a plate with paper towels.
Fill a large, heavy-based saucepan with oil, no more than ⅓ full.
Tip: You can use a deep fat fryer instead.
Heat on a high heat until the oil reaches 175ºC.
Tip: Use a food-safe thermometer to check the temperature.
Tip: Alternatively, carefully dip the end of a wooden spoon into the oil.
Tip: If you see many small bubbles form around the spoon and they start to float up, the oil is ready.
Tip: If the oil is bubbling aggressively, turn the heat down and check again.
Carefully add 4 arancini into the hot oil using a heatproof slotted spoon.
Tip: If your saucepan is smaller, fry in batches of 2 or 3 at a time.
Fry for 4 minutes on a high heat, until golden brown.
Transfer arancini to the plate to drain.
Repeat the same with the remaining arancini.
Serve.