Mozzarella and Sweetpotato Arancini with Spicy Tomato Dip
Cooking time
10 mins
Prep time
1 hour 30 mins
Mozzarella and sweetpotato arancini served with a spicy tomato dip.
Serving
For the risotto
- 2 sweetpotatoes (2.5 cm diced)
- 4 sweetpotatoes (2.5 cm diced)
- 1 litre vegetable stock
- 2 litres vegetable stock
- 3 shallots, chopped
- 6 shallots, chopped
- 2 garlic cloves, minced
- 4 garlic cloves, minced
- 3 tbsp olive oil
- 6 tbsp olive oil
- 400 g arborio rice
- 800 g arborio rice
- 100 ml white wine
- 200 ml white wine
- 2 tbsp butter
- 4 tbsp butter
- 100 g freshly grated parmesan
- 200 g freshly grated parmesan
- Salt and pepper, to season
- Salt and pepper, to season
For the spicy tomato sauce
- 1 brown onion, diced
- 2 brown onion, diced
- 2 garlic cloves, minced
- 4 garlic cloves, minced
- 1 tbsp olive oil
- 2 tbsp olive oil
- 1 can chopped tomatoes
- 2 cans chopped tomatoes
- 1 tbsp dried basil
- 2 tbsp dried basil
- 1 tsp smoked paprika
- 2 tsp smoked paprika
- 1 tsp chilli flakes
- 2 tsp chilli flakes
- salt and pepper, to season
- salt and pepper, to season
For the arancini
- 100 g plain flour
- 200 g plain flour
- 3 eggs
- 6 eggs
- 200 g panko crumbs
- 400 g panko crumbs
- ¼ tsp salt
- ½ tsp salt
- 250 g mozzarella cheese, cut into 25 1 cm cubes
- 500 g mozzarella cheese, cut into 25 1 cm cubes
- olive oil spray, for frying
- olive oil spray, for frying
- extra parmesan cheese, for garnish
- extra parmesan cheese, for garnish
- fresh chives, for garnish
- fresh chives, for garnish
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 459kcals
Fat: 24.2g
Carbohydrates: 49.1g
Sugar: 6.1g
Protein: 14.6g
Fibre: 4.7g
Directions
Step 1
Boil the diced sweetpotatoes in water for 15 minutes or until tender. Drain very well, then blend into a smooth purée.
Step 2
In a saucepan, heat the vegetable stock over medium heat until it begins to simmer. Reduce to low heat to keep warm.
Step 3
In a large pot, heat the olive oil over medium heat. Add the shallots and sauté until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
Step 4
Add the arborio rice and stir to coat in the oil, then pour in the white wine. Stir vigorously until the wine is absorbed, add salt, and mix well.
Step 5
Add one ladle of warm stock to the rice, stirring constantly until absorbed. Repeat this process until all the stock has been added and absorbed. Continue stirring until the rice is soft inside.
Step 6
Turn off the heat and stir in the sweetpotato purée, butter and parmesan. Adjust seasoning as needed.
Step 7
Spread the risotto in a shallow dish and chill until completely cold and firm.
Step 8
For the tomato sauce, heat olive oil in a saucepan over medium heat. Add the onion and cook until softened, then add the minced garlic and cook for another minute.
Step 9
Add the chopped tomatoes, basil, smoked paprika, chilli flakes, salt and pepper. Simmer over low heat for 20 to 30 minutes until thickened and rich. Remove from heat and set aside.
Step 10
Preheat the air fryer to 180°C. Prepare a small bowl of cold water.
Step 11
Using damp hands, scoop a golf ball-sized portion of the cold risotto, flatten it in your palm, and place a mozzarella cube in the centre. Bring the edges up to seal the cheese and roll into a smooth ball. Repeat for all.
Step 12
Set up three shallow dishes: one with flour and a pinch of salt, one with beaten eggs, and one with panko crumbs.
Step 13
Coat each arancini by rolling first in the flour, then egg, then panko crumbs. Place coated balls on a baking tray.
Step 14
Air fry 6 to 7 arancini at a time, spraying lightly with oil. Cook for 8 to 10 minutes or until golden brown.
Step 15
Transfer to a platter, garnish with fresh chives and grated parmesan.
Step 16
Serve warm with the spicy tomato sauce.
