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
- 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
Details
- Cuisine: Italian
- Recipe Type: Starter
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- To make the risotto: Heat one tablespoon of oil in a large, heavy-based pan, then soften the diced onions for 1-2 minutes.
- Add the risotto mix, stirring for a minute or so, and then add the white wine and season to taste.
- Once the white wine has evaporated, add 750ml of boiling water to the pan.
- Let the risotto simmer at a medium heat, bubbling gently for 15 to 20 minutes, until all of the water has evaporated.
- Stir in two tablespoons of nutritional yeast, then leave to stand and cool.
- To make the romesco sauce: Preheat the oven to 180°C and roast the almonds and torn gluten-free crusty bread until crisp.
- Combine 50g of the breadcrumbs and roasted almonds with the peppers and blend together using a Nutribullet (or blender).
- Add the garlic, tomatoes, smoked paprika, salt and sherry vinegar and blend until a chunky sauce forms, then put the sauce to the side.
- Add gluten-free bread to a food processor until fine bread crumbs form.
- 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.
- 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
- 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.
- Place the flour, xanthan gum mixture and breadcrumbs into separate shallow bowls, then roll the balls in each until fully coated.
- 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.
- Serve with the romesco sauce topped with a little chopped parsley.
- 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