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.
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.