Home Recipes Appetizers Pesto and Avocado Arancinis Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Pesto and Avocado Arancinis Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D., docteur en nutrition Preparation 45 min Cooking 1 h Refrigeration 2 h Freezing 0 min 30 mini arancinis Worth the effort (moderate) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Appetizers Like it? Share it! Pesto and Avocado Arancinis A Reinvented Italian Recipe Pesto and avocado arancinis… Wow! Take a bite of these delicious little balls, and you will be surprised of the pesto-flavoured green filling! Ideally, arancinis should be fried to be as crispy as possible. But you don’t necessarily need a fryer! You can simply fry them in a pan with a little oil. Just be careful of the splatter! Once cooked, you can either eat your arancinis immediately or freeze them for future use. If you go with the second option, simply reheat the balls in a fryer before serving. Get ready to love these pesto and avocado arancinis! SIMPLY DELICIOUS: Try this recipe with an homemade pesto. It’s always better when you make it yourself! Like it? Share it! Bonà savoir Freeze your arancinis! These pesto and avocado arancinis can be kept in the freezer for 3 months once fried, and the same goes for any other type of arancini. Then, warm them up 15 minutes in the oven before serving! Ingredients Switch to cook mode Metric Imperial Pesto Garlic cloves, finely chopped - 2 2 To discover! Fresh basil - 2 cups 25 g To discover! Spinach - 2 cups 65 g To discover! Olive oil - 3 tablespoons 45 mL To discover! Rice vinegar - 1 tablespoon 15 mL To discover! Salt and pepper - To taste To taste To discover! Risotto Olive oil - ¼ cup 60 mL To discover! Onion, finely chopped - ½ ½ To discover! Arborio rice - ¾ cup 145 g To discover! Sodium-reduced vegetable broth - 3 cups 750 mL To discover! Arancinis Avocado, coarsely crushed - 1 1 To discover! Breadcrumbs, divided - 1 ½ cup 170 g To discover! All-purpose flour - ¼ cup 30 g To discover! Eggs - 3 3 To discover! Vegetable oil (for frying) - To discover! Preparation Switch to cook mode Pesto Step 1 In a food processor, grind all the pesto ingredients until smooth. Set aside. Risotto Step 2 In a deep pan or skillet, heat the oil over medium heat and brown the onion for 5 minutes. Step 3 Coat the rice with the oil. Step 4 Add 125 ml (½ cup) of vegetable broth. Mix and cook until absorbed. Repeat with the remaining broth until the rice is al dente. Step 5 Remove the risotto from heat and add the pesto. Step 6 Finally, spread the risotto unto a baking sheet and let cool in the refrigerator for at least 2 hours. Arancinis Step 7 When ready to prepare the arancinis, start by adding 125 ml (½ cup) of breadcrumbs and the crushed avocado to the risotto. Step 8 Preheat the oil of the fryer to 190 °C (375 °F). Note: you can also fry your arancinis in a deep pan. Simply measure the temperature with a food thermometer. Step 9 In 3 deep plates, place the flour, beaten eggs, and breadcrumbs, respectively. Step 10 Make ping-pong-sized balls with the risotto and coat them in flour. Then, roll them in the beaten eggs and finish with breadcrumbs. Step 11 Fry the arancinis in oil until golden, so about 2 minutes, then drain. Serve with basil-flavoured Greek yogurt. Like it? Share it!
