My oven-baked gluten free arancini recipe is the perfect way to use up your leftover risotto and transform it into something totally new.
But my gluten free arancini recipe is a little healthier than average… because there’s no need to deep-fry your arancini balls to get a nice, crisp golden finish. You can easily do the same in the oven, so read on to find out how…
So, one of my resolutions in 2019 is to try and reduce the size of my food waste every week. Anyone else trying to do the same?
I mean, not only are you reducing the amount of food you throw away, but you’ll also save yourself some dosh too!
So if you’ve made my gluten free roasted veg risotto recently and couldn’t quite finish it, here’s the perfect way to use it all up.
And instead of just eating the same old thing again, it feels like you’ve created an entirely new dish because, well… you basically have!
And this recipe can do exactly the same for any leftover gluten free bread too.
I don’t know about you, but I’m the only gluten free person in my house, so I often have a whole loaf to myself… and sometimes I just don’t get through it all!
When it’s getting past it’s best, blitzing it into breadcrumbs is the perfect way to use up those last few slices and never waste a crumb.
Juvela Gluten Free is perfect for this recipe as each slice is so light and fluffy – the breadcrumbs crisp up so well in the oven and turn a lovely golden colour. Plus, it’s too good to go to waste!!
But as January is prime time for fresh starts and health kicks, I really wanted to create arancini with a healthy twist.
So that’s what I did! You really can create such beautiful, crisp, golden arancini just by baking them in the oven. Apart from being healthier, it’s also a lot quicker too!
I served mine up with a little spicy tomato dip, but you can really serve them up with whatever you like. Just add some fresh salad and a dressing of your choice and you can easily turn yesterday’s risotto into today’s main evening meal.
So here’s my oven-baked gluten free arancini recipe! Oh and of course, if you’ve already made your gluten free roasted veg risotto already, start at step 7 of the recipe.
Oven-Baked Gluten Free Arancini Recipe - no frying required!
My oven-baked gluten free arancini recipe is so easy to make and there's no frying required! It's the perfect way to use up leftover risotto.
For the roasted veggies
- 1 yellow pepper
- 1 courgette
- 280 g cherry tomatoes
- 3 tbsp garlic infused olive oil
For the risotto base
- 1 tbsp garlic infused olive oil
- 200 g risotto rice
- 1 tbsp white wine vinegar
- 250 ml passata
- 750 ml chicken or vegetable stock
- 50 g cheese
For the arancini
- 4 slices Juvela Gluten Free white bread
- 70 g gluten free plain flour
- 2 eggs (beaten)
Preheat your oven to 200C fan.
Start by halving your cherry tomatoes, slicing your courgette into discs and chopping your yellow pepper. Place onto a baking tray and drizzle with garlic infused olive oil. Place into the oven for 20 minutes.
While your veggies are roasting, place 1 tbsp of garlic infused oil into a large frying pan along with your passata, stock and white wine vinegar. Bring to the boil and turn down to a simmer. Then add your risotto rice and stir occasionally, stirring more often as it reduces.
Simmer until the sauce has completely reduced to be nice and sticky and the rice is cooked. Add a little more water if it reduces before the rice is cooked. This should take around 20 minutes.
Once reduced and the rice is cooked, add your roasted veggies from the oven and mix in.
Add your cheese and stir in. Allow to cool completely.
While your risotto is cooling, blitz your four slices of Juvela Gluten Free bread until they resemble fine breadcrumbs.
Place these onto a baking tray and spray with a little oil. Place these into the oven for 5-10 minutes at 200C until golden.
Grab two bowls and pour your gluten free plain flour into one and crack your two eggs into the other. Don't forget to beat them too.
Take your breadcrumbs out of the oven and allow to cool slightly.
Roll a ball of risotto until about the size of a golf ball. Roll your ball in the bowl of gluten free flour, then in the egg bowl, then in the golden breadcrumbs.
Repeat until you've created about 10 arancini balls. Then place in the oven for 15 minutes.
Thanks for reading how to make my gluten free arancini recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creation and tag me on Instagram!
Plus, I’m giving away a £50 supermarket voucher every month to my fave pic, so get baking!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment!
Thanks for reading,
This is a sponsored post with Juvela Gluten Free.
Oh and don’t forget to pin this for later!