Mushroom arancini with roasted tomato sauce

• Gluten free

• Produce

  • 2 cups Cherry tomatoes
  • 4 Garlic cloves
  • 1 Red onion
  • 2 sprigs Thyme, fresh

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 2 cups Breadcrumbs seasoned with salt and pepper, fresh
  • 1 Salt & pepper
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 1/2 cup Mozzarella

• Frozen

  • 2 cups Mushroom risotto

Found on simply-delicious-food.com

Description

Ingredients

• 2-3 cups cold mushroom risotto
• ½-1 cup mozzarella cubes (depending on how many arancini you make)
• 2 cups fresh breadcrumbs seasoned with salt and pepper
• oil, for frying
• 2 cups cherry tomatoes, halved
• 1 red onion, finely chopped
• 4 garlic cloves, thinly sliced
• 1 tablespoon Balsamic vinegar
• 2 teaspoons sugar
• 2 sprigs fresh thyme
• salt & pepper to taste

Directions

• To make the roasted tomato sauce, pre-heat the oven to 200ºc.
• Place the cherry tomatoes, onion, garlic, Balsamic vinegar, sugar and thyme in a baking tray and drizzle with olive oil. Season with salt and pepper and place in the oven.
• Allow to roast for 45 minutes until the tomatoes are soft then transfer to a blender and blend to your desired consistency. Set aside.
• To make the arancini, take small handfuls of the cold risotto and place a cube of mozzarella in the centre. Enclose the mozzarella then roll into a ball and cover with the breadcrumbs. Set on a plate and repeat until all the risotto has been used.
• Fry the arancini in hot oil until golden brown and the mozzarella inside has melted.
• Drain on kitchen paper and serve with roasted tomato sauce.