Vegetable Risotto and Arancini Balls | MummyPages.ie

Ingredients

• 2 Knorr Zero Salt Vegetable Stock Cubes with 900 ml of water
• 200 g butternut squash peeled and sliced
• 70 g peas
• 50 g Parmesan cheese grated
• 1 red pepper diced
• 2 cloves garlic crushed
• 1 large onion chopped
• 2 tbsp basil chopped
• 2 tbsp olive oil
• 250 g risotto rice
• To make the Aranchin Balls
• 350 g cold risotto mixture
• 40 g panko breadcrumbs
• 1 egg beaten