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Baked Rosemary & Garlic Arancini With Extra Virgin Olive Oil


Makes 10-12 balls


• 150g arborio rice

• 400-500ml vegetable stock

• 100ml dry white wine

• 1 small onion, finely chopped

• 2 cloves of garlic, mashed

• 2 tbsp fresh rosemary, finely chopped

• A handful of parmesan, roughly 50g

• A small knob of butter

• Plenty of breadcrumbs, enough to cover the balls (or Gluten Free alternative)

• A little flour, plain is good (or Gluten Free alternative)

• 1 egg, beaten

• Salt & Pepper to taste

Extra Virgin Olive Oil


1. Begin by frying the onions in a little olive oil. After 5 minutes add the garlic and ¾ of the rosemary, cook for a further 5 minutes.

2. Add the rice and cook for an extra minute or so.

3. Pour in the wine little at a time and cook until it has been absorbed. Then begin to add the stock little by little until it has all been absorbed and the rice has a little bite to it.

4.  Take the risotto off the heat and stir in the butter and parmesan. Pop the lid on the pan and set aside for 2-3 minutes. Now, transfer it to a bowl, allow it to cool and leave it in the fridge overnight, or for at least 2 hours.

5. The risotto should be easy to shape into balls make about 10-12 balls. Put them back in the fridge for 10 minutes.

6.  Heat the oven to 200C and mix the breadcrumbs with the remaining rosemary and a little seasoning.

7. Roll each ball consecutively in the flour or GF alternative, then the egg and finally the breadcrumbs – ensure an even coating. Bake for 20-30 minutes, or until golden and crispy. Eat immediately with a lovely fresh salad drizzled with Extra Virgin Olive Oil and lemon.

Adapted from Frugal Feeding

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