This is probably the best way of using left over risotto. Originating from Sicily, arancini are stuffed rice balls with a crispy exterior and delicious melty filling. We like to make these particularly with pea or butter nut squash risotto. They are a really nice alternative to a sandwich for lunch, served with a green salad. As you’ve done all the hard work already with the risotto, there’s little to do!
Left over risotto of any kind
Polenta
Olive oil
1. Preheat the oven to 200°c. Using about a tablespoon of risotto form it into a ball and carefully roll in the polenta. Place on a baking tray lined with baking parchment & drizzled with some olive oil and flatten slightly repeat with the remaining risotto.
2. Drizzle over a little more oil and bake for 20 -30 minutes turning until golden . You can try turning them over half way but they are very fragile when half baked so you have to be careful.
3.Serve with salad for a light & easy lunch.