Print
Arancini with Asparagus Walnut Pesto
A deceptively simple spring appetizer that's perfect year-round, gluten-free and easy to serve.
Ingredients
- 2 cups uncooked Arborio rice
- 1 1/2 cups chicken stock
- 1 1/2 cups water
- 6 teaspoons butter
- 1 large carrot finely diced
- 1/2 medium onion finely diced (about 1/2 cup)
- 1/2 cup grated parmesan cheese
- 1/2 cup crumbled feta cheese
- 1 heaping tablespoonsun-dried tomatoes oil-packed, finely chopped
- 2 teaspoons capers
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 2 eggs
- 1/4 cup oil for high heat cooking recommended: avocado oil
For pesto:
- 1 cup roasted asparagus spears about 20 stems
- 1 clove garlic minced
- 2 tablespoons fresh basil
- 1/4 teaspoon sea salt
- 1/2 cup walnuts
- 1/4 cup olive oil
Directions
For rice balls:
-
Bring rice, stock, water, and butter to a boil. Reduce heat to low and cook 15 minutes, covered. Remove from heat.
-
Stir in carrot, onion, parmesan, feta, tomatoes, capers, garlic, thyme, and salt. Add eggs and using clean hands, work thoroughly into mixture.
-
Meanwhile, add several tablespoons oil to a large dutch oven over medium-high heat.
-
When oil is hot, use a medium scoop or your hands to form rice into balls, roughly the size of large strawberries.
-
Place 4-6 at a time in hot oil, turning once as it begins to brown.
-
As each ball browns, use tongs or slotted spoon to remove from oil onto a paper-towel lined plate.
-
Continue cooking until all rice mixture has been used, adding additional oil as needed.
-
Salt lightly while still hot.
For pesto:
-
In a small food processor, combine asparagus, garlic, basil, sea salt, and walnuts.
-
With processor on low, slowly pour in olive oil just until ingredients are combined.
-
To serve, place a tablespoon of pesto in individual serving dishes.
-
Top with a rice ball and if desired, a fresh basil leaf.
Recipe Notes
To serve, place a tablespoon of pesto in individual serving dishes. Top with a rice ball and if desired, a fresh basil leaf.