These delicious balls of happiness have had a festive makeover with a sage and onion crust, brie & cranberry centre, as well as being vegetarian! #12daysofnoshmas
Makes 8 balls
Prep & cook time: 20 mins
250g leftover mushroom risotto
2 tbsp cranberry sauce
1 egg, whisked
4 tbsp flour
100g sage and onion stuffing mix
1. Preheat the oven to 200 degrees. Prep three separate dishes with the egg, flour and stuffing mix. Cut the rind off of the brie and cut into small 1cm cubes. Line a baking tray with baking paper.
2. Taking a heaped tsp of mushroom risotto (there’s a recipe for this on the blog!) Place into the palm of your hand. Press a small piece of brie into the middle and 1/4 tsp of cranberry sauce. Take another heaped tsp of risotto and push on top of the brie creating a ball.
3. Place your ball into the flour, then the egg, repeat and then roll in the sage and onion stuffing. Pop the arancini onto the lined baking tray. Repeat the process until all of the arancini are made.
4. Pop into the oven for 20-25 mins until golden brown. Serve up while piping hot and enjoy 🥰