Whenever I go to a tapas restaurant, I’m always eyeing off the arancini. They’re always so crispy, delicious and so good for the soul. I’ve also always eyed them off in restaurants because part of me has been too scared to make them at home. They’re one of those dishes I always imaged would be tricky and tedious, and never turn out to be restaurant quality. I can safely let you all know now that I was wrong! Arancini can be amazingly simple (and fairly quick) to make yourself, and I can show you how, with these Low FODMAP Pesto Arancini.
Low FODMAP Pesto Arancini are crispy on the outside and soft and cheesy in the centre, golden and absolutely addictive.
For this recipe, you’re going to need to whip up a batch of my Low FODMAP Pesto Risotto, without the chicken. It’s a nice simple and straightforward recipe: do not fear cooking risotto. Once you’ve prepared it, you just need to add some more cheese if you feel like it, and set it aside to cool. Once it’s cold, you simply ball it up, coat those bad boys in some gluten free breadcrumbs and shallow fry them in olive oil (garlic infused if you’re feeling it) until they are crispy and golden and you just can’t wait any longer.
You could seriously impress some lunch or dinner guests with these Low FODMAP Pesto Arancini, and because they are bite-sized they are absolutely perfect for entertaining.
If you’re looking for more party food, try my Low FODMAP Spinach, Kale and Ricotta Rolls! They’d be another great addition to your entertaining table.
If you try this recipe, let me know! I’d also be thrilled if you took a snap of it and tagged me in it on Instagram (@thatlofolife) so I can see it and share your creation in my stories! Feel free to leave me a star rating and any feedback below.
Pesto Arancini (Low FODMAP)
- 1 yield Low FODMAP pesto risotto (MINUS CHICKEN) link in blog post
- 1 cup gluten free breadcrumbs
- 2 cups cooking oil of choice, for frying
Follow the instructions in the linked recipe to prepare the Low FODMAP pesto risotto.
Once the risotto is prepared, set it aside to cool.
When it is cold, separate the mixture into 20 even portions and roll them into balls in your hands.
Roll each ball in the gluten free breadcrumbs.
Add the oil to a saucepan and heat until a breadcrumb dropped in begins to bubble.
Add the arancini a few at a time, using a slotted spoon to flip them periodically.
When they are golden brown, remove them from the oil and place them on paper towel to drain.