Healthy Living James is back with his fourth and final Flexitarian Meal in an Instant.
This week, James is making mushroom arancini all in the Instant Pot Pro Crisp & Air Fryer. Starting by pressure cooking the mushroom risotto, James then rolls this into balls, coats in breadcrumbs before crisping up into delicious arancini using the air fryer lid. The perfect summer sharing snack, and made all in the one appliance!
Get the Recipe:
(Make 16-18)
INGREDIENTS
• 1 red onion
• 100g mushrooms
• 3 garlic cloves
• 1 tsp oil
• 1 tbsp dried sage
• 250g arborio rice
• 400ml can coconut milk
• 350ml veg stock
• Salt & pepper
• Bread crumbs (gluten-free)
1. Dice the onion and mushrooms and crush the garlic
2. Select Saute and add the oil to the inner pot, with the onion, mushrooms, garlic and sag, cooking for 3 minutes until fragrant.
3. Next add in the rice and fry for a further 2 minutes until translucent.
4. Cancel the saute setting, pour in the coconut milk, veg stock, salt & pepper and deglaze the base of the pot.
5. Secure the pressure cooking lid, select Pressure Cook and set the time for 8 minute.
6. When the cooking program finishes, perform a quick pressure release and remove the inner pot, setting the cooked risotto to one side to cool for about 30mins.
7. Once the risotto has cooled, roll into 16-18 balls.
8. Add the bread crumbs to a bowl and roll the rice balls in the breadcrumbs so they’re completely covered.
9. Place the air fryer lid on top and select Air Fry at 205°C and the time to 10 minutes, until golden and crispy.
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