Arancini Recipe - Filippo Berio

Ingredients

• 1 bunch of asparagus, (about 125g), woody stems removed
• 1 vegetable or chicken stock cube
• 2 tbsp Filippo Berio Mild & Light in Colour Olive Oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 300g risotto rice
• 100ml dry white wine
• 100g broad beans, blanched and podded
• Finely grated zest and juice of 1 lemon
• 30g freshly chopped mint
• 2 tbsp freshly chopped flat leaf parsley
• 50g freshly grated Parmesan cheese
• 150g ball mozzarella, cut into 18 small cubes
• alt and freshly ground black pepper
• 150g plain flour
• 3 large eggs, beaten
• 150g fine dried breadcrumbs
• Filippo Berio Mild & Light in Colour Olive Oil for deep frying