g
V
Vegetarian
SF
Soy free
NF
Nut free
Snack
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Bring the vegetable stock to a simmer in a separate pot.
- Heat the oil in a large pot, add the onion, carrot, celery, capsicum and garlic, sauté the ingredients off for 10-15 minutes or until soft and starting to brown slightly.
- Add the Arborio rice and fry off with the veg for a further 5 minutes, stir until the rice begins to make a pop sound.
- Turn the pot down to a low heat, slowly add the stock ladle by ladle until the rice absorbs all of the liquid. Mixture will sometimes not take all the stock, other times it may need a little more.
- Tip the risotto into a long deep tray and allow to cool, stirring the mix often.
- Add half the beaten eggs for 5 and 10 serves recipes and 10 eggs for the 50 serve recipe. Add the parsley and the pepper at the same time. Mix very well and allow to cool completely.
- Roll the mixture into balls a bit smaller than a golf ball.
- Mix together the remaining eggs and the milk, set up a crumbing station and crumb the arancini.
- Lightly spray the arancini with oil, cook them in a very hot oven for approx. 15 minutes or until browned and cooked through.
- Serve hot, with garlic yoghurt.
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Additional resources
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Healthy choices: policy directive for Victorian public health services overview
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Healthy choices: policy directive for Victorian public health services
Government guidelines
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Food Service Provider Contract Template
Develop policy & contracts
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Healthy BBQ sample menu and event planner
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Healthy choices: policy guidelines for hospitals and health services
Government guidelines
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The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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