Cheesy Broccoli Arancini Recipes

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CHEESY BROCCOLI ARANCINI



Cheesy Broccoli Arancini image

An Italian fried risotto ball, made green with broccoli and cheese.

Provided by Molly Yeh

Categories     Appetizer

Time 3h30m

Yield 8

Number Of Ingredients 12

1 carton (32 oz) Progresso™ chicken broth
1/4 cup vegetable oil
1 small or medium onion, finely chopped
Kosher salt
1 cup uncooked Arborio rice
1 cup dry white wine
4 oz shredded Parmesan cheese
Black pepper
Vegetable oil, for frying
2 1/2 cups Progresso™ plain panko crispy bread crumbs
1 bag (12 oz) broccoli & cheese sauce
1 egg

Steps:

  • In 2-quart saucepan, heat broth to simmering.
  • In 12-inch skillet, heat 1/4 cup oil. Cook onion and a pinch of salt in oil 5 to 7 minutes or until onion is soft and translucent. Add rice and cook 1 minute, stirring constantly. Add wine; cook and stir until absorbed into rice. Add broth, 1 cup at a time, and stir constantly, until absorbed into rice. Add cheese; cook until melted. Add pepper and more salt to taste.
  • Cool in refrigerator at least 2 hours but no longer than 12 hours.
  • Heat 3 inches of oil in large pot over medium heat to 360°F.
  • While oil is heating, place 1 1/2 cups of the bread crumbs in a bowl, and season with salt and pepper. Microwave broccoli 5 minutes.
  • Mix egg and remaining 1 cup bread crumbs into rice mixture. Scoop into 3-inch balls, pressing small scoop of broccoli into center of each. Coat balls in bread crumbs, and fry in batches 3 to 5 minutes or until golden brown.
  • Transfer to paper towels to drain. Cool slightly, and serve.

Nutrition Facts : Calories 547.3, Carbohydrate 23.5 g, Cholesterol 32.9 mg, Fiber 1.9 g, Protein 9.1 g, SaturatedFat 5.2 g, ServingSize 1 Serving, Sodium 606.9 mg, Sugar 1.9 g

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