Air Fryer Spinach & Mozzarella Arancini
Elevate your snacking experience with these air-fried spinach and mozzarella arancini spheres, where the wholesome green goodness meets the irresistible allure of melted cheese.
Kevin Dundon
Kevin Dundon
Recipe - Dungloe - Kavanagh
Air Fryer Spinach & Mozzarella Arancini
Prep Time45 Minutes
Servings6
Cook Time39 Minutes
Ingredients
4 tbsp Olive oil
1 Shallot, finely diced
1 Garlic clove, peeled and crushed
200g Risotto rice
125ml Dry white wine
500ml Vegetable or chicken stock, warmed
70g Parmesan cheese, grated, plus extra for serving
100g Spinach leaves
70g Mozzarella, grated
80g Flour
2 Eggs, beaten
150g Panko breadcrumbs
1 Jar SuperValu Signature Tastes Fire Roasted Pepper Relish
4 tbsp Basil leaves (optional)
40g Rocket leaves (optional)
Salt & Black Pepper, to season
Salt & Black Pepper, to season
Directions
- Ideally prepare the risotto rice the night before or at least let rest for 2 hours.
- Heat 3 tbsp olive oil in a wide, heavy-based saucepan over low heat. Add shallots and garlic and cook for 1 minute until completely softened.
- Add the rice and stir well for 1 minute. Pour in the white wine and continue stirring the rice until the wine has evaporated.
- Gradually add the warm stock, one ladleful at a time, stirring gently and allowing each addition to be absorbed before adding the next; this will take about 20 mins.
- Add Parmesan, remove from heat, and let the rice cool.
- In a separate pan over high heat, sauté spinach in 1 tbsp of olive oil for 2 minutes until wilted. Season and remove from heat.
- Once cool, chop the spinach into smaller pieces and add to a bowl with mozzarella and season.
- Divide the risotto rice into 6 equal large balls about the size of golf balls. Flatten each ball gently using cling film, creating a groove in the centre. Add the mozzarella and spinach mixture, then fold over to recreate the large ball, ensuring the cheese is completely enclosed. Refrigerate loosely covered until needed.
- Prepare three separate bowls with flour, beaten eggs, and Panko breadcrumbs mixed with some Parmesan.
- Dip each rice ball into the flour, shaking off excess, then dip into the egg, allowing any excess to drip off. Finish by coating in the breadcrumbs. Place the arancini balls on a bed of breadcrumbs and keep them covered in the fridge until needed.
- Preheat the air fryer to 200ËšC. Place the arancini in the air fryer basket, with a little oil if desired, and air fry for 8-9 minutes until golden brown all over.
- Serve immediately while the cheese is still melting in the centre. Accompany with roasted pepper relish, a sprinkle of Parmesan, and optional basil and rocket salad leaves.
45 minutes
Prep Time
39 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
SuperValu Olive Oil (1 L)
€4.99€4.99/l
Signature Tastes Banana Shallots (350 g)
€1.49€4.26/kg
SuperValu Garlic (3 Piece)
€1.05€0.35 each
Roma Risotto Rice (500 g)
€3.69€7.38/kg
Age restricted item
Santa Rita 120 Sauvignon Blanc (18.7 cl)€3.49€13.96/75cl
Knorr Vegetable Stock Cubes 8 Pack (80 g)
Only €2
€2.00€25.00/kg
SuperValu Parmigiano Reggiano Grated Cheese (70 g)
€1.50€21.43/kg
Not Available
SuperValu Grated Mozzarella Cheese (200 g)
€1.39€6.95/kg
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
SuperValu Large Eggs (20 Piece)
€4.79€0.24 each
Not Available
SuperValu Signature Tastes Fire Roasted Pepper Relish (300 g)
€1.99€6.63/kg
SuperValu Fresh Basil (20 g)
€1.19€59.50/kg
SuperValu Rocket (60 g)
€1.00€16.67/kg
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
Directions
- Ideally prepare the risotto rice the night before or at least let rest for 2 hours.
- Heat 3 tbsp olive oil in a wide, heavy-based saucepan over low heat. Add shallots and garlic and cook for 1 minute until completely softened.
- Add the rice and stir well for 1 minute. Pour in the white wine and continue stirring the rice until the wine has evaporated.
- Gradually add the warm stock, one ladleful at a time, stirring gently and allowing each addition to be absorbed before adding the next; this will take about 20 mins.
- Add Parmesan, remove from heat, and let the rice cool.
- In a separate pan over high heat, sauté spinach in 1 tbsp of olive oil for 2 minutes until wilted. Season and remove from heat.
- Once cool, chop the spinach into smaller pieces and add to a bowl with mozzarella and season.
- Divide the risotto rice into 6 equal large balls about the size of golf balls. Flatten each ball gently using cling film, creating a groove in the centre. Add the mozzarella and spinach mixture, then fold over to recreate the large ball, ensuring the cheese is completely enclosed. Refrigerate loosely covered until needed.
- Prepare three separate bowls with flour, beaten eggs, and Panko breadcrumbs mixed with some Parmesan.
- Dip each rice ball into the flour, shaking off excess, then dip into the egg, allowing any excess to drip off. Finish by coating in the breadcrumbs. Place the arancini balls on a bed of breadcrumbs and keep them covered in the fridge until needed.
- Preheat the air fryer to 200ËšC. Place the arancini in the air fryer basket, with a little oil if desired, and air fry for 8-9 minutes until golden brown all over.
- Serve immediately while the cheese is still melting in the centre. Accompany with roasted pepper relish, a sprinkle of Parmesan, and optional basil and rocket salad leaves.