Brussels Sprouts and Lemon Arancini
Try these fried balls stuffed with Brussels sprouts, parmesan (or nutritional yeast) and lemon risotto.
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Cooking tools:
- Microplane
- Grater
- Kitchen scale
- Fine-mesh sieve
- Slotted spoon
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Whisk
- Wooden spoon
- Stove
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 130g Brussels sprouts
- 2 garlic clove
- 95g risotto rice
- 700ml vegetable stock
- 1 lemon
- 2tbsp butter
- 60g parmesan
- 15ml white wine
- salt
- pepper
- 70g panko breadcrumbs
- 2 egg
- 70g plain flour
- 1litre vegetable oil
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