Prawn and chilli rice balls with coriander and spinach pesto.

Ingredients (Serves 4)

2 tbsp canola oil  1 bunch spinach
1 medium brown onion, finely chopped 1 bunch coriander
2 cloves garlic, thinly sliced salt and pepper
1 cup Arborio rice stock 80g peanuts, toasted
10 g butter  20 ml sesame oil
10 g coriander, chopped  60 ml canola oil
20 g Parmesan, grated  breadcrumbs 
salt and pepper    
1 cup flour  
2 eggs  
1 cup milk  
2 cups breadcrumbs  


  1. Heat half the canola oil and sauté the onion over a medium heat until it starts to turn transparent.
  2. Add the garlic and chilli and cook for a further 3 minutes over a low heat.
  3. Add the remaining oil, add the rice and warm through, coating the rice in the hot onion and garlic oil, for another 2–3 minutes, stirring so as not to burn the rice. Start adding the stock slowly, a ladleful at a time, continuously stirring the rice as it will boil straight away. Continue to add the stock until you have added 750 ml. If the rice is still too crunchy, a little more stock may be needed.
  4. Add the prawn meat and butter. It will take only a few seconds to cook. Take of the heat and spread onto a flat tray to cool. Once the risotto is cooled, place it in a bowl with the chopped coriander, Parmesan and seasoning.
  5. Place the flour, eggs and milk beaten together, and the breadcrumbs in three separate bowls. Roll the risotto mix into small golf-ball-sized balls. Dip each one first in the flour, then the egg mixture and lastly the crumbs. Place on a baking tray and bake at 200°C for 15 minutes.
  1. Wash the spinach well to remove any soil. De-stem the coriander and spinach and place in a bowl of cold water with salt and vinegar or lemon juice. Drain in a strainer, ensuring most of the liquid has gone.
  2. Place all the ingredients except the breadcrumbs in a food processor. Blend well — this could take 3–5 minutes — into a thick, smooth paste. Use the breadcrumbs to get the pesto to the desired texture, adding them slowly and turning the blender on and of. Season the mixture as you go to get the taste you like.
Serve the warm arancini with a bowl of coriander and spinach
pesto on the side as a dipping sauce. 

The Perfect Dish to enjoy with