New Update
/sanjeev-kapoor/media/post_banners/003a86532e3a17233b73f101b5280db1ead48db0df464b71e4e5b2166d1e8185.jpg)
Main Ingredients | Arborio rice, Oats |
Cuisine | Italian |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Oat Crusted Tomato Arancini
- 1 packet ( Arborio rice
- 4 tablespoons Oats
- 1 cup Arborio rice
- 1 tablespo for deep-frying Oil
- 1 medium onion finely chopped
- 2 dried red chillies
- 2 tablespoons butter
- 3 tablespo teaspoon Parmesan cheese powder
- ¼ breadcrumbs
Method
- To make risotto, heat 1 tbsp oil in a deep non-stick pan. Add onion and sauté till translucent.
- Add Arborio rice, mix and sauté well. Add 1 cup water and stir to mix.
- Add tomato sauce and mix well.
- Finely chop 1 dried red chilli and add. Mix well and add 1 cup water, stir to mix and cook till just done.
- Switch off heat, add butter and 2 tbsps Parmesan cheese powder. Mix well and cool to room temperature.
- Take cooked risotto in a bowl. Add 1 tbsp Parmesan cheese powder, breadcrumbs, basil leaves and mix well.
- Divide risotto mixture into 8 equal portions and stuff each portion with a cheese cube and shape into a ball.
- Break egg in a bowl and beat well. Spread Saffola Peppy Tomato Masala Oats on a plate.
- Heat sufficient oil in a kadai. Deep fry the prepared arancini till crips. Drain and serve hot.
Nutrition Info
Calories | 2262 |
Carbohydrates | 240.7 |
Protein | 59.7 |
Fat | 111.9 |
Other Fiber | Calcium-1034.7mg |
Advertisment