Cheddar Arancini with Creamy Garlic and Basil Pesto Sauce
Total Time: 00h 45m
Hands-on Time: 00h 15m
Makes: 8 - 10 servings
Skip the hot oil — make these crispy arancini in your air fryer! Served with a creamy garlic and basil dipping sauce, these arancini are delicious as an appetizer, side dish or a meatless entree. And, while arancini is typically made from left over risotto, you can stop at Step 4 and enjoy a fresh, steamy bowl of risotto with this recipe, too! No matter which you choose, it will be delicious.
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Ingredients
- For the Risotto Mixture:
- 1 package Frontier Co-op® Broccoli Cheddar Soup Mix
- 4 cups hot water
- 1 tablespoon olive oil
- 1 cup arborio rice
- For the Arancini Breadcrumbs:
- 1 cup panko breadcrumbs
- 1 teaspoon Frontier Co-op® Herb Fest
- 1/2 teaspoon Frontier Co-op® Onion Granules
- 1/2 teaspoon Frontier Co-op® Garlic Granules
- For the Creamy Garlic And Basil Pesto Sauce:
- 3/4 cup mayonnaise
- 2 cloves garlic, finely chopped
- 1 cup fresh basil, hand torn
- 1 teaspoon Frontier Co-op® Herb Fest
- 1/8 teaspoon Frontier Co-op® Sea or Himalayan Pink Salt
Directions
- In a heat resistant bowl, combine Broccoli Cheddar Soup Mix and hot water; set aside.
- In a large deep-sided skillet, heat oil over medium heat. Add rice and cook, stirring, for 2 minutes.
- Continue stirring rice slowly and pour in ½ cup soup mixture. Stir until liquid is absorbed.
- Repeat step three using ½-cup increments, cooking for about 20 to 25 minutes until all liquid is absorbed and rice is slightly al dente.
- Line a sheet tray with parchment paper. Scoop rice mixture into 1½-inch balls and place on tray. Place in freezer for 10 minutes to cool down.
- Meanwhile, in a small bowl, combine panko breadcrumbs, Herb Fest, and onion and garlic granules.
- Roll each chilled ball in panko mixture and set aside.
- Heat air fryer to 375 degrees. Place arancini balls in air fryer and cook for 10 minutes, flipping halfway through for even coating.
- Make the Creamy Garlic & Basil Pesto Sauce: In a food processor, combine mayonnaise, garlic, basil, Herb Fest and salt. Process to desired consistency.
- Plate arancini balls, spoon garlic and basil pesto sauce into ramekins, and serve.
