Oat Crusted Tomato Arancini

Ingredients 

• 4 tablespoons oats
• 1 cup Arborio rice
• 1 tablespoon oil + for deep-frying
• 1 medium onion, finely chopped
• 2 dried red chillies
• 2 tablespoons butter
• 3 tablespoons Parmesan cheese powder
• ¼ cup breadcrumbs

Method

1. To make risotto, heat 1 tbsp oil in a deep non-stick pan. Add onion and sauté till translucent.
2. Add Arborio rice, mix and sauté well. Add 1 cup of water and stir to mix.
3. Add tomato sauce and mix well.
4. Finely chop 1 dried red chilli and add. Mix well and add 1 cup water, stir to mix and cook till just done.
5. Switch off the heat, add butter and 2 tablespoons Parmesan cheese powder. Mix well and cool to room temperature.
6. Take cooked risotto in a bowl. Add 1 tbsp Parmesan cheese powder, breadcrumbs, basil leaves and mix well.
7. Divide risotto mixture into 8 equal portions and stuff each portion with a cheese cube and shape into a ball.
8. Break an egg in a bowl and beat well. Spread Saffola Peppy Tomato Masala Oats on a plate.
9. Heat sufficient oil in a kadai. Deep fry the prepared arancini till crips. Drain and serve hot.

Nutrition Info