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Oat Crusted Tomato Arancini

Golden-fried risotto balls with tomato, Parmesan, and melty cheese, coated in spicy oats. These arancini blend comfort and crunch in every bite—perfect for a snack with flair. This recipe is from the FoodFood TV channel

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Oat Crusted Tomato Arancini
Main IngredientsArborio rice, Oats
CuisineItalian
CourseSnacks and Starters
Prep Time16-20 minutes
Cook time26-30 minutes
Serve4
TasteTangy
Level of CookingModerate
OthersNon Veg

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

Calories2262
Carbohydrates240.7
Protein59.7
Fat111.9
Other FiberCalcium-1034.7mg
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