Arancini with Brown Rice and Vegetables

Brown rice and vegetable arancini are a healthier and tastier version of the classic Sicilian arancino. It is an ideal dish for those seeking a vegetarian option or simply to add more vegetables to their diet.

Ingredients

For the risotto:

• 200 g brown rice
• 500 ml vegetable broth
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 100 g frozen or fresh peas
• 1 zucchini, cut into small cubes
• 1 carrot, cut into small cubes
• Extra virgin olive oil to taste
• Salt and pepper to taste
• A pinch of saffron (optional)

For the breading:

• Whole wheat breadcrumbs to taste
• 2 eggs, lightly beaten
• Whole wheat flour to taste

For the filling:

• 100 g pizza mozzarella, cut into cubes
• Tomato sauce to taste (optional)

Seed oil for frying.

Preparation

1. Start by preparing the risotto. In a large pan, heat a drizzle of extra virgin olive oil and sauté the onion and garlic until they become translucent.
2. Add the brown rice and toast it for a couple of minutes.
3. Begin adding the hot vegetable broth a little at a time, stirring continuously.
4. Add the chopped vegetables: peas, zucchini, and carrot. Cook everything until the rice softens and the vegetables are tender, about 45-50 minutes. If necessary, add more broth or hot water.
5. When the risotto is cooked, adjust salt and pepper, and if desired, add a pinch of saffron for color and flavor.
6. Spread the risotto on a tray and let it cool completely.
7. Once cold, take a small portion of risotto, flatten it on your hand, and place some mozzarella in the center and, if desired, a teaspoon of tomato sauce.
8. Shape the arancino into the classic round or oval form, ensuring the filling is completely covered by the rice.
9. Coat each arancino first in whole wheat flour, then in the beaten egg, and finally in breadcrumbs, making sure they are well covered.
10. In a pot, heat the seed oil and fry the arancini until golden and crispy. Work in batches to avoid lowering the oil temperature too much.
11. Drain the fried arancini on paper towels to remove excess oil.

You can serve the brown rice and vegetable arancini hot, as an appetizer or as a main course, perhaps accompanied by a fresh mixed salad.

Fun Fact

Arancini, originating from Sicily, are traditionally made with white rice and filled with ragù, peas, and caciocavallo. The version with brown rice and vegetables is a modern adaptation that fits into the current trend of a cuisine more focused on wellness without sacrificing flavor.