Cheesy Broccoli Arancini Recipes

CHEESY BROCCOLI ARANCINI

Cheesy Broccoli Arancini image

An Italian fried risotto ball, made green with broccoli and cheese.

Provided by Molly Yeh

Categories Appetizer

Time 3h30m

Yield 8

Number Of Ingredients 12

Ingredients

1 carton (32 oz) Progresso™ chicken broth
1/4 cup vegetable oil
1 small or medium onion, finely chopped
Kosher salt
1 cup uncooked Arborio rice
1 cup dry white wine
4 oz shredded Parmesan cheese
Black pepper
Vegetable oil, for frying
2 1/2 cups Progresso™ plain panko crispy bread crumbs
1 bag (12 oz) broccoli & cheese sauce
1 egg

Steps:

In 2-quart saucepan, heat broth to simmering.
In 12-inch skillet, heat 1/4 cup oil. Cook onion and a pinch of salt in oil 5 to 7 minutes or until onion is soft and translucent. Add rice and cook 1 minute, stirring constantly. Add wine; cook and stir until absorbed into rice. Add broth, 1 cup at a time, and stir constantly, until absorbed into rice. Add cheese; cook until melted. Add pepper and more salt to taste.
Cool in refrigerator at least 2 hours but no longer than 12 hours.
Heat 3 inches of oil in large pot over medium heat to 360°F.
While oil is heating, place 1 1/2 cups of the bread crumbs in a bowl, and season with salt and pepper. Microwave broccoli 5 minutes.
Mix egg and remaining 1 cup bread crumbs into rice mixture. Scoop into 3-inch balls, pressing small scoop of broccoli into center of each. Coat balls in bread crumbs, and fry in batches 3 to 5 minutes or until golden brown.
Transfer to paper towels to drain. Cool slightly, and serve.

Nutrition Facts : Calories 547.3, Carbohydrate 23.5 g, Cholesterol 32.9 mg, Fiber 1.9 g, Protein 9.1 g, SaturatedFat 5.2 g, ServingSize 1 Serving, Sodium 606.9 mg, Sugar 1.9 g

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