Whole Grain Rice and Vegetable Arancini

Whole grain rice and vegetable arancini are a healthier and tastier version of the classic Sicilian arancini. It is an ideal dish for those looking for a vegetarian option or simply to add more vegetables to their diet.

Ingredients

For the risotto:

• 200 g of whole grain rice
• 500 ml of vegetable broth
• 1 small onion, finely chopped
• 1 clove of garlic, chopped
• 100 g of frozen or fresh peas
• 1 zucchini, cut into small cubes
• 1 carrot, cut into small cubes
• Extra virgin olive oil to taste
• Salt and pepper to taste
• A pinch of saffron (optional)

For the breading:

• Whole wheat breadcrumbs to taste
• 2 eggs, lightly beaten
• Whole wheat flour to taste

For the filling:

• 100 g of pizza mozzarella, cut into cubes
• Tomato sauce to taste (optional)

Seed oil for frying.

Preparation

1. Begin by preparing the risotto. In a large frying pan, heat a drizzle of extra virgin olive oil and sauté the onion and garlic until they become translucent.
2. Add the whole grain rice and toast it for a couple of minutes.
3. Start adding the hot vegetable broth a little at a time, continuing to stir.
4. Add the diced vegetables: peas, zucchini, and carrot. Cook everything for the time necessary for the rice to soften and the vegetables to be tender, about 45-50 minutes. If necessary, add more broth or hot water.
5. Once the risotto is cooked, adjust with salt and pepper, and if you like, add a pinch of saffron for color and flavor.
6. Spread the risotto on a tray and let it cool completely.
7. Once cool, take a small portion of risotto, flatten it in your hand, and place a bit of mozzarella and, if desired, a teaspoon of tomato sauce in the center.
8. Shape the arancino into the classic round or oval shape, making sure the filling is completely covered by the rice.
9. Coat each arancino first in the whole wheat flour, then in the beaten egg, and finally in the breadcrumbs, ensuring they are well covered.
10. In a pot, heat the seed oil and fry the arancini until they are golden and crispy. Work in batches so as not to lower the oil temperature too much.
11. Drain the fried arancini on paper towels to remove excess oil.

You can serve the whole grain rice and vegetable arancini warm, as an appetizer or as a main dish, perhaps accompanied by a fresh mixed salad.

Trivia

Arancini, originating from Sicily, are traditionally made with white rice and filled with ragù, peas, and caciocavallo cheese. The version with whole grain rice and vegetables is a modern adaptation that fits into the current trend of a more health-conscious cuisine without sacrificing flavor.