In my recent parcel from Circulon, I was sent a range of frying pans including a 22cm pan from their momentum range. I have been so impressed with these pans as they are completely non-stick, high quality and so easy to wash up (which for me is a huge bonus!) Using the pan I came up with a recipe for gluten free, low FODMAP, vegetarian arancini. Stuffed with tomato and mozzarella, these are an indulgent starter or delicious main course served with a side salad.
For this recipe I used a saute pan to cook the risotto (featured in my Moroccan Chicken recipe) as well as a small 22cm frying pan which is sold in a convenient two-pack. This recipe is very cheesy so go careful if you’re on the elimination phase of the low FODMAP diet. I’m quite lactose-intolerance but managed these fine (but of course we are all different!) The recipe below should make approximately 10 arancini balls.
Tomato & Mozzarella Arancini
- 15 g Butter
- 1 tbsp Garlic-infused oil
- 300 g Risotto rice
- 175 ml White wine
- 500 ml Chicken stock (I used a Massel stock cube)
- 100 g Cherry tomatoes (finely chopped)
- 50 g Parmesan
- 50 g Mozzarella
- 2 Slices of gluten free white bread
- 15 g Basil
- 1 Egg
- 50 g Gluten free plain flour
- In a large pan, heat the butter and garlic-infused oil.
- Add the risotto rice and stir well. Pour in the white wine and simmer gently.
- Gradually add the chicken stock, one ladle at a time, while stirring the risotto rice. As each ladle is absorbed by the rice, add another. This can take about 20 minutes until the rice is cooked!
- Once the rice begins to expand, add the finely chopped cherry tomatoes.
- Add the basil and parmesan once the risotto is cooked and remove it from the heat.
- Spread out the risotto rice in a large metal tray to cool it down quickly.
- Once cool, shape the mixture into small balls. Create an indentation and stuff with mozzarella (so that this melts in the middle) and remould into a ball.
- Heat the 22cm pan filled halfway with oil.
- Dip the arancini ball into egg, then flour and finally breadcrumbs before adding carefully to the hot oil.
- Cook for 4 minutes turning occasionally, before placing on kitchen towel to dry up any excess oil.
- Serve with a side salad or tomato based dip.
I hope you enjoy making this recipe, I love seeing your creations so feel free to tag me on Instagram (@lowfodmapinspiration). If you’d like to see my other reviews of the Circulon momentum range, take a look at my recipes for Breakfast Frittata and Moroccan Chicken.
This is a sponsored post in partnership with Circulon #pansforlife