Arancini with rocket pesto and Romesco sauce recipe

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Arancini with rocket pesto and Romesco sauce recipe

Crafted by Honest Eats, this delicious arancini with rocket pesto and romesco sauce recipe is the perfect dish for a hot summer’s day. The recipe is also gluten-free, dairy-free and vegetarian. 

Ingredients

For the arancini
  • 1 Piano degli Ulivi organic olive oil
  • 1 small onion, diced
  • 150 ml Vinceremos Chenin Blanc Moonlight Organic white wine
  • 1 Rice & Rice nettle gluten-free risotto
  • 750 ml boiling water
  • 150 g gluten-free breadcrumbs
  • 0.5 tbsp xanthan gum mixed with 150ml of cold water
  • 2 tbsp (Probios) nutritional yeast
  • 75 g (Farabella) gluten-free flour
  • 1 Il Nutrimento Rocket Pesto
  • 1 Piano degli Ulivi organic olive oil
  • 1 small onion, diced
  • 5.3 fl oz Vinceremos Chenin Blanc Moonlight Organic white wine
  • 1 Rice & Rice nettle gluten-free risotto
  • 26.4 fl oz boiling water
  • 5.3 oz gluten-free breadcrumbs
  • 0.5 tbsp xanthan gum mixed with 150ml of cold water
  • 2 tbsp (Probios) nutritional yeast
  • 2.6 oz (Farabella) gluten-free flour
  • 1 Il Nutrimento Rocket Pesto
  • 1 Piano degli Ulivi organic olive oil
  • 1 small onion, diced
  • 0.6 cup Vinceremos Chenin Blanc Moonlight Organic white wine
  • 1 Rice & Rice nettle gluten-free risotto
  • 3.2 cups boiling water
  • 5.3 oz gluten-free breadcrumbs
  • 0.5 tbsp xanthan gum mixed with 150ml of cold water
  • 2 tbsp (Probios) nutritional yeast
  • 2.6 oz (Farabella) gluten-free flour
  • 1 Il Nutrimento Rocket Pesto
For the romesco sauce
  • 100 g whole almonds
  • 25 g gluten-free breadcrumbs
  • 1 whole jar of (Ibsa, gluten-free) roasted peppers
  • 1 garlic clove
  • 5 cherry tomatoes
  • 2 tbsp sherry vinegar
  • 1 tbsp smoked paprika
  • 1 tbsp salt
  • 1 Parsley to garnish
  • 3.5 oz whole almonds
  • 0.9 oz gluten-free breadcrumbs
  • 1 whole jar of (Ibsa, gluten-free) roasted peppers
  • 1 garlic clove
  • 5 cherry tomatoes
  • 2 tbsp sherry vinegar
  • 1 tbsp smoked paprika
  • 1 tbsp salt
  • 1 Parsley to garnish
  • 3.5 oz whole almonds
  • 0.9 oz gluten-free breadcrumbs
  • 1 whole jar of (Ibsa, gluten-free) roasted peppers
  • 1 garlic clove
  • 5 cherry tomatoes
  • 2 tbsp sherry vinegar
  • 1 tbsp smoked paprika
  • 1 tbsp salt
  • 1 Parsley to garnish

Details

  • Cuisine: Italian
  • Recipe Type: Starter
  • Difficulty: Medium
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 2

Step-by-step

  1. To make the risotto: Heat one tablespoon of oil in a large, heavy-based pan, then soften the diced onions for 1-2 minutes.
  2. Add the risotto mix, stirring for a minute or so, and then add the white wine and season to taste.
  3. Once the white wine has evaporated, add 750ml of boiling water to the pan.
  4. Let the risotto simmer at a medium heat, bubbling gently for 15 to 20 minutes, until all of the water has evaporated.
  5. Stir in two tablespoons of nutritional yeast, then leave to stand and cool.
  6. To make the romesco sauce: Preheat the oven to 180°C and roast the almonds and torn gluten-free crusty bread until crisp.
  7. Combine 50g of the breadcrumbs and roasted almonds with the peppers and blend together using a Nutribullet (or blender).
  8. Add the garlic, tomatoes, smoked paprika, salt and sherry vinegar and blend until a chunky sauce forms, then put the sauce to the side.
  9. Add gluten-free bread to a food processor until fine bread crumbs form.
  10. Mix xanthan with 150ml of cold water in a shallow bowl to create a sticky, egg-white-like substitute. This will help the breadcrumbs stick.
  11. Make the arancini balls: Take the risotto, which should now be nice and sticky, and split in to seven portions. Roll each portion in the hand to make a ball
  12. Make a small well in the middle of each ball, place ½ a heaped tablespoon of the pesto in each well, place a little more risotto mix on top, and gently roll into a ball.
  13. Place the flour, xanthan gum mixture and breadcrumbs into separate shallow bowls, then roll the balls in each until fully coated.
  14. Heat oil in a pan on a medium heat and place each ball into the oil for a maximum of two minutes and turn throughout to ensure an even finish.
  15. Serve with the romesco sauce topped with a little chopped parsley.
  16. Finally, sprinkle sea salt on the arancini before serving.

Some more gluten-free recips to enjoy

Roasted cauliflower and dhal pilaff recipe

Lamb and avocado quinoa salad recipe

Honey-baked leg of lamb recipe 

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