Woman's Weekly (UK)

PEA ARANCINI WITH AIOLI

These tasty little bites are can be made in advance – and are ideal to serve as a starter or as a side dish.

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MAKES 18

✣ 15g (½oz) butter

✣ 200g (7oz) risotto rice

✣ 150ml (5fl oz) white wine

✣ 400ml (14fl oz) vegetable stock

✣ 100g (3½oz) frozen peas, thawed

✣ 30g (1oz) finely grated Parmesan (or any other hard cheese)

✣ Zest and juice of ½ lemon

✣ Sunflower oil, for frying

✣ 75g (2½oz) plain flour

✣ 2 eggs, beaten

✣ 75g (2½oz) panko breadcrumb­s

✣ 300g (10oz) asparagus, or 2 spears per person

✣ Lemon wedges, to serve

For the aioli:

✣ 1 egg yolk

✣ 1 garlic clove, finely grated

✣ 1tsp Dijon mustard

✣ ½tsp caster sugar

✣ Juice of ½ lemon

✣ 250ml (8fl oz) sunflower oil 1

Heat the butter in a medium-sized pan until sizzling. Stir in the risotto rice, cook for 1 min, then add the wine and give it a good stir. Turn the heat down to medium-low and allow the wine to cook off for 5-8 mins. 2

When the rice has absorbed most of the liquid, add the vegetable stock and stir well, then cover with a lid. Cook the risotto gently for 20 mins, stirring every few mins, until the rice has absorbed all the liquid and has a gentle bite to it. 3

Meanwhile, blend the peas in a small processor to make a coarse purée.

4

Remove the risotto from the heat and stir in the pea purée, cheese, and lemon zest and juice. Spread the rice mixture over a large plate, or baking tray, and allow to cool for about 20 mins.

5

Roll the rice firmly into 18 walnut-sized balls. Place on a baking tray, cover with cling film and store in the fridge until you need them.

6

For the aioli, use a small blender or a stick blender, to blitz the egg yolk, garlic, mustard, sugar and lemon juice together. Slowly add the oil in a steady stream until the mayonnaise thickens. Season well to taste. Store in a jar in the fridge until ready to use. 7

Heat 5cm (2in) of oil in a medium pan to fry the aranchi balls. The oil is ready when a cube of bread browns in 2 mins.

8

Place the flour, beaten egg and breadcrumb­s, each in 3 separate bowls, next to each other. Roll the arancini in the flour first, then the egg, and finally in the breadcrumb­s.

Fry them in batches until golden brown.

9

Use a vegetable peeler to peel the asparagus or cut it very thinly in lengths. Divide between the serving plates and top with the balls of arancini, a dollop of aioli and a lemon wedge.

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