Vegetable Risotto and Arancini Balls
Keywords
- vegetable
- risotto
- arancini
- balls
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Cooking tools:
- Garlic press
- Grater
- Kitchen scale
- Measuring cup
- Measuring spoon
- Saucepan
- Skillet
- Ladle
- Wooden spoon
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Fork
- Baking sheet
- Plate
- Stove
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
- 350 g cold risotto mixture
- 40 g panko breadcrumbs
- 1 egg beaten
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