Air Fryer Spinach & Mozzarella AranciniAir Fryer Spinach & Mozzarella Arancini
Air Fryer Spinach & Mozzarella Arancini
Air Fryer Spinach & Mozzarella Arancini
Elevate your snacking experience with these air-fried spinach and mozzarella arancini spheres, where the wholesome green goodness meets the irresistible allure of melted cheese.
Kevin Dundon
Kevin Dundon
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Recipe - Grange - Ryan's
Air Fryer Spinach & Mozzarella Arancini
Air Fryer Spinach & Mozzarella Arancini
Prep Time45 Minutes
Servings6
Cook Time39 Minutes
Ingredients
4 tbsp Olive oil
1 Shallot, finely diced
1 Garlic clove, peeled and crushed
200g Risotto rice
125ml Dry white wine
500ml Vegetable or chicken stock, warmed
70g Parmesan cheese, grated, plus extra for serving
100g Spinach leaves
70g Mozzarella, grated
80g Flour
2 Eggs, beaten
150g Panko breadcrumbs
1 Jar SuperValu Signature Tastes Fire Roasted Pepper Relish
4 tbsp Basil leaves (optional)
40g Rocket leaves (optional)
Salt & Black Pepper, to season
Salt & Black Pepper, to season
Directions
  1. Ideally prepare the risotto rice the night before or at least let rest for 2 hours.
  2. Heat 3 tbsp olive oil in a wide, heavy-based saucepan over low heat. Add shallots and garlic and cook for 1 minute until completely softened.
  3. Add the rice and stir well for 1 minute. Pour in the white wine and continue stirring the rice until the wine has evaporated.
  4. Gradually add the warm stock, one ladleful at a time, stirring gently and allowing each addition to be absorbed before adding the next; this will take about 20 mins.
  5. Add Parmesan, remove from heat, and let the rice cool.
  6. In a separate pan over high heat, sauté spinach in 1 tbsp of olive oil for 2 minutes until wilted. Season and remove from heat.
  7. Once cool, chop the spinach into smaller pieces and add to a bowl with mozzarella and season.
  8. Divide the risotto rice into 6 equal large balls about the size of golf balls. Flatten each ball gently using cling film, creating a groove in the centre. Add the mozzarella and spinach mixture, then fold over to recreate the large ball, ensuring the cheese is completely enclosed. Refrigerate loosely covered until needed.
  9. Prepare three separate bowls with flour, beaten eggs, and Panko breadcrumbs mixed with some Parmesan.
  10. Dip each rice ball into the flour, shaking off excess, then dip into the egg, allowing any excess to drip off. Finish by coating in the breadcrumbs. Place the arancini balls on a bed of breadcrumbs and keep them covered in the fridge until needed.
  11. Preheat the air fryer to 200˚C. Place the arancini in the air fryer basket, with a little oil if desired, and air fry for 8-9 minutes until golden brown all over.
  12. Serve immediately while the cheese is still melting in the centre. Accompany with roasted pepper relish, a sprinkle of Parmesan, and optional basil and rocket salad leaves.
45 minutes
Prep Time
39 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
4 tbsp Olive oil
SuperValu Sunflower Oil  (1 L)
SuperValu Sunflower Oil (1 L)
€1.95€1.95/l
1 Shallot, finely diced
Signature Tastes Banana Shallots (350 g)
Signature Tastes Banana Shallots (350 g)
€1.49€4.26/kg
1 Garlic clove, peeled and crushed
SuperValu Garlic (3 Piece)
SuperValu Garlic (3 Piece)
€1.05€0.35 each
200g Risotto rice
Roma Risotto Rice  (500 g)
Roma Risotto Rice (500 g)
€3.69€7.38/kg
125ml Dry white wine
Not Available
500ml Vegetable or chicken stock, warmed
Knorr Vegetable Stock Cubes 8 Pack (80 g)
Knorr Vegetable Stock Cubes 8 Pack (80 g)
€3.09€38.63/kg
70g Parmesan cheese, grated, plus extra for serving
SuperValu Parmigiano Reggiano Grated Cheese  (70 g)
SuperValu Parmigiano Reggiano Grated Cheese (70 g)
€1.50€21.43/kg
100g Spinach leaves
Not Available
70g Mozzarella, grated
SuperValu Grated Mozzarella Cheese (200 g)
SuperValu Grated Mozzarella Cheese (200 g)
€1.39€6.95/kg
80g Flour
SuperValu Plain Flour (2 kg)
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
2 Eggs, beaten
SuperValu Free Range Large Eggs (6 Piece)
SuperValu Free Range Large Eggs (6 Piece)
€2.25€0.38 each
150g Panko breadcrumbs
Yuri Panko Breadcrumbs (200 g)
Yuri Panko Breadcrumbs (200 g)
€1.99€9.95/kg
1 Jar SuperValu Signature Tastes Fire Roasted Pepper Relish
SuperValu Signature Tastes Fire Roasted Pepper Relish (300 g)
SuperValu Signature Tastes Fire Roasted Pepper Relish (300 g)
€1.99€6.63/kg
4 tbsp Basil leaves (optional)
SuperValu Fresh Basil (20 g)
SuperValu Fresh Basil (20 g)
€1.19€59.50/kg
40g Rocket leaves (optional)
SuperValu Rocket (60 g)
SuperValu Rocket (60 g)
€1.00€16.67/kg
Salt & Black Pepper, to season
SuperValu Table Salt   (750 g)
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Salt & Black Pepper, to season
Funky Soul Ground Black Pepper (41 g)
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg

Directions

  1. Ideally prepare the risotto rice the night before or at least let rest for 2 hours.
  2. Heat 3 tbsp olive oil in a wide, heavy-based saucepan over low heat. Add shallots and garlic and cook for 1 minute until completely softened.
  3. Add the rice and stir well for 1 minute. Pour in the white wine and continue stirring the rice until the wine has evaporated.
  4. Gradually add the warm stock, one ladleful at a time, stirring gently and allowing each addition to be absorbed before adding the next; this will take about 20 mins.
  5. Add Parmesan, remove from heat, and let the rice cool.
  6. In a separate pan over high heat, sauté spinach in 1 tbsp of olive oil for 2 minutes until wilted. Season and remove from heat.
  7. Once cool, chop the spinach into smaller pieces and add to a bowl with mozzarella and season.
  8. Divide the risotto rice into 6 equal large balls about the size of golf balls. Flatten each ball gently using cling film, creating a groove in the centre. Add the mozzarella and spinach mixture, then fold over to recreate the large ball, ensuring the cheese is completely enclosed. Refrigerate loosely covered until needed.
  9. Prepare three separate bowls with flour, beaten eggs, and Panko breadcrumbs mixed with some Parmesan.
  10. Dip each rice ball into the flour, shaking off excess, then dip into the egg, allowing any excess to drip off. Finish by coating in the breadcrumbs. Place the arancini balls on a bed of breadcrumbs and keep them covered in the fridge until needed.
  11. Preheat the air fryer to 200˚C. Place the arancini in the air fryer basket, with a little oil if desired, and air fry for 8-9 minutes until golden brown all over.
  12. Serve immediately while the cheese is still melting in the centre. Accompany with roasted pepper relish, a sprinkle of Parmesan, and optional basil and rocket salad leaves.