Lemon Arancini Rice Balls

Served warm or at room temperature, these delicious nuggets go from appetizer to side dish to a meat free main. Or just snack away on them!

Ingredients:

1 cup arborio rice

1 tbsp olive oil

1 tbsp butter

2 cloves garlic, minced

2 cups warm broth (chicken, turkey, vegetable)

1 tbsp pesto (or 1 tsp dry basil)

1/2 cup parmesan cheese

1 tsp lemon zest

salt and pepper

1/4-1/2 cup flour

2 eggs + 2 tbsps water

3/4 - 1 cup Panko bread crumbs

oil for frying

Heat the oil and butter in a large saucepan. Add garlic for 1 minute then add the rice to coat. On medium low to medium heat add 1 cup of the warmed broth and cook until it is absorbed. Then continue adding and absorbing broth 1/4-1/2 cup at a time until all the broth has been absorbed. The rice should be cooked al dente. If it still isn't cooked add more broth or water.

Remove from heat and add salt, pepper, parmesan, pesto and lemon zest.

Chill 20-30 minutes. Next roll into balls and chill another 30 minutes.

Now to coat the rice balls place flour in one bowl, eggs mixed with water in another and panko in a third. Use the smaller amounts of flour and panko and add as needed. Roll each ball in flour, then dip in egg, then roll in panko crumbs.

When all the balls are coated heat the oil to 350° - 375°F and fry on each side until golden, 1 1/2 - 2 minutes.

Then place on a paper towel to drain off any excess oil.

Serve with your favourite tomato sauce and sprinkle with parmesan cheese.

Makes 12 arancini