Pumpkin Arancini Balls – Low FODMAP Recipe Of The Week

Name: Pumpkin Arancini Balls - Low FODMAP Recipe Of The Week
Prep time: https://fodmapfriendly.com/recipes/pumpkin-arancini-balls-low-fodmap-recipe-of-the-week/

Try This Delicious Low FODMAP Recipe Of The Week Featuring Products From The FODMAPPED For You Range! Low FODMAP Pumpkin Arancini Balls Serves: 8 Large or 16 Small Ingredients: 1 Tbsp Olive Oil 1 1/4 Cups Arborio Rice 1 Satchet (500mL) FODMAPPED Chicken Slow Cooked Stock 1 Satchet (500g) FODMAPPED Roast Pumpkin + A Hint Of Sage Soup …

Try This Delicious Low FODMAP Recipe Of The Week Featuring Products From The FODMAPPED For You Range!

Low FODMAP Pumpkin Arancini Balls

Serves: 8 Large or 16 Small

Ingredients:

1 Tbsp Olive Oil
1 1/4 Cups Arborio Rice
1 Satchet (500mL) FODMAPPED Chicken Slow Cooked Stock
1 Satchet (500g) FODMAPPED Roast Pumpkin + A Hint Of Sage Soup
2 Tbsp Parsely, Finely Chopped
1/4 Tsp Freshly Cracked Black Pepper
1 Cup Lactose Free Cheese, Grated
1/2 Cup Gluten Free Basil Pesto
2 Eggs, Beaten
1 Cup Water
4 Slices Gluten Free Bread, Crumbed
Oil For Frying
To Serve: FODMAPPED Slow Toasted Vegetable Tomato Pasta Sauce

Methods:

1. Heat the oil in a large saucepan over a medium heat and add the rice, toasting lightly for 2 minutes.
2. Add in FODMAPPED Chicken Slow Cooked Stock and FODMAPPED Roast Pumpkin + A Hint Of Sage Soup, parsley and black pepper.
3. Stir over a medium heat until liquid boils. Reduce heat, cover and simmer, stirring frequently until rice is al dente. Remove from heat.
4. Add the grated cheese and combine well, then allow the finished risotto to cool completely.
5. When the risotto is cold, shape mixture into 1/2 cup sized balls, using your thumb make an indentation in the centre of each one.
6. Fill the indentation with pesto mixture and re-roll to enclose filling.
7. In a shallow bowl combine the egg and water and mix with a fork. Using one hand, dip each rice ball into the egg mixture coating completely. Remove the ball and allow the excess egg mixture to drain back into bowl.
8. Roll each ball in the gluten free breadcrumbs. Repeat until all rice balls are coated. Refrigerate until required.
9. Heat oil for frying in a large pan over a medium heat, to 170c. Carefully fry Arancini Balls in batches, not overcrowding the pan, until golden brown. Remove from pan and drain excess oil on absorbent paper.

To Serve: Place Arancini Balls on a bed of warmed FODMAPPED Slow Roasted Vegetables Tomato Pasta Sauce and garnish with basil leaves and extra dollops of pesto.