Irresistible Leek Arancini with Pea & Mint Dressing: A Tasty Treat!

Leek arancini are a tasty spin on the classic Italian rice ball dish.

These crispy, golden bites turn simple ingredients into something special and fancy.

The creamy risotto rice mixes perfectly with the mild taste of leeks and unique textures.

Traditional Italian cooking meets modern flair in this stylish starter.

A mix of herbs, cheese, and a crunchy fried coating brings out an irresistible blend of flavors.

Leek arancini offer a delicious trip through comfort food inspired by Italy that will pleasantly surprise your taste buds.

How To Make Leek Arancini With Pea & Mint Dressing

Step 1: Toast Breadcrumbs

Spread breadcrumbs evenly on a baking tray. Place in oven at 180°C (350°F) and toast for 5 minutes until golden and crunchy.

Step 2: Prepare Coating Station

• Flour bowl
• Oat milk bowl
• Toasted breadcrumbs bowl

Step 3: Shape Arancini Balls

Roll leftover risotto into compact balls, slightly smaller than golf balls.

Step 4: Coat Arancini

• Gently roll each ball in flour
• Dip into oat milk
• Roll thoroughly in toasted breadcrumbs

Step 5: Fry Arancini

Heat rapeseed oil in a non-stick pan over high heat. Fry arancini in batches, turning occasionally, until achieving a golden brown exterior.

Step 6: Drain Excess Oil

Transfer fried arancini to a plate lined with kitchen roll to absorb extra oil.

Step 7: Prepare Pea Mint Dressing

• Peas
• Olive oil
• Salt
• Pepper
• Lime juice

Blend until achieving a smooth consistency. Taste and adjust seasoning as needed.

Step 8: Serve and Enjoy

Place crispy arancini on a serving plate with pea mint dressing alongside for dipping.

Leek Arancini With Pea & Mint Dressing Tips You’ll Want

• Master Toasting Technique: Spread breadcrumbs evenly on the baking tray and watch carefully to achieve perfect golden color without burning.
• Coating Pro Tip: Create a smooth, even coating by using a systematic three-bowl method – flour first for dry surface, oat milk for moisture, then breadcrumbs for crispy exterior.
• Oil Temperature Control: Use high heat and non-stick pan to ensure arancini develop a beautiful golden-brown crust without absorbing excess oil.
• Batch Frying Strategy: Cook arancini in small batches to maintain consistent oil temperature and prevent overcrowding, which can lead to uneven cooking.
• Dressing Flavor Enhancement: Taste and adjust dressing seasoning gradually, adding salt, pepper, and lime juice incrementally to achieve balanced, bright flavors.

How To Store Leek Arancini With Pea & Mint Dressing

• Refrigerator Storage: Seal leftover arancini in an airtight container and store in the refrigerator for up to 3 days. Place a paper towel inside to absorb excess moisture and maintain crispiness.
• Freezing Option: Wrap individual arancini tightly in plastic wrap, then place in a freezer-safe bag. Freeze for maximum 1 month to preserve texture and flavor.
• Reheating Oven Method: Preheat oven to 180ºC (350ºF). Arrange arancini on a baking sheet and warm for 10-12 minutes until heated through and crispy exterior returns.
• Skillet Reheating: Warm 1 tablespoon of oil in a non-stick skillet over medium heat. Gently fry arancini for 2-3 minutes per side, rotating to ensure even heating and restored crunchiness.

Best Sips And Sides For Leek Arancini With Pea & Mint Dressing

• Crisp White Wine Complement: Choose a zesty Pinot Grigio or Sauvignon Blanc to cut through the creamy arancini's richness, highlighting the delicate leek and fresh mint flavors.
• Fresh Herb Salad Sidekick: Toss a light arugula salad with lemon vinaigrette to provide a peppery contrast and cleanse the palate between bites of the crispy rice balls.
• Sparkling Citrus Refresher: Serve a chilled Italian spritz or prosecco with a splash of lime to mirror the bright, tangy notes in the pea and mint dressing, creating a vibrant dining experience.
• Mediterranean Mezze Match: Accompany the arancini with small plates like marinated olives, roasted red peppers, and hummus to create a diverse and exciting tapestry of Mediterranean flavors.

Tasty Twists On Leek Arancini With Pea & Mint Dressing

• Gluten-Free Option: Replace wheat flour with rice flour or gluten-free flour blend. Use gluten-free breadcrumbs for coating to make the arancini safe for those with gluten sensitivities.
• Vegan Protein Boost: Substitute risotto base with quinoa or brown rice mixed with plant-based protein like crumbled tofu or tempeh. Add nutritional yeast for extra flavor complexity.
• Low-Carb Alternative: Create cauliflower-based risotto instead of traditional rice. Use almond flour for coating and bake the arancini to reduce oil content. Serve with a lighter herb-infused dressing.
• Dairy-Free Adaptation: Ensure all ingredients are dairy-free. Use coconut milk in risotto base and continue using oat milk for coating. Replace any cheese with nutritional yeast or cashew cream for richness.

Answers To Your Leek Arancini With Pea & Mint Dressing Questions

• What are arancini and where do they originate?

Arancini are Italian rice balls originating from Sicily, traditionally made with leftover risotto, coated in breadcrumbs and deep-fried until golden and crispy.

• Can I make arancini with different types of rice?

Arborio or carnaroli rice work best for arancini because they have high starch content that helps the rice balls hold together well when formed and fried.

• Is it necessary to use a food processor for the dressing?

While a food processor provides the smoothest texture, you can also use a blender or mash the ingredients manually with a fork for a more rustic dressing consistency.

• How do I prevent the arancini from falling apart during frying?

Ensure your risotto is cold and compact when forming balls, and coat them thoroughly in flour, milk, and breadcrumbs to create a sturdy exterior that holds the rice together during frying.

Why You’ll Crave Leek Arancini With Pea & Mint Dressing

• Unlock Quick Comfort: Enjoy easy-to-make arancini that transform leftover risotto into crispy golden bites perfect for snacking or entertaining.
• Effortless Meal Prep: Repurpose leftover risotto into delightful appetizers with minimal cooking skills, creating a resourceful and waste-reducing dish that saves time and adds excitement to your meal.
• Crowd-Pleasing Versatility: Customize this recipe for various occasions like game nights, potlucks, or casual gatherings, offering a plant-based option that appeals to different dietary preferences and impresses guests with minimal effort.
• Sensory Delight: Experience a harmonious blend of textures with crispy exterior, creamy interior, and fresh mint dressing that elevates simple ingredients into a gourmet-style small plate bursting with vibrant flavors.

Leek Arancini With Pea & Mint Dressing Ingredient List

Main Ingredients:

• Leftover Risotto: The core ingredient that forms the base of the arancini, providing creamy texture and flavor.

Leeks: Natural flavor enhancer and key component in the risotto mixture.

• Flour: Creates a dry base layer for the arancini coating.
• Oat Milk: Helps the breadcrumbs adhere to the risotto balls.
• Breadcrumbs: Provides a crispy golden exterior for the arancini.

• Rapeseed Oil: Used for frying the arancini to achieve a golden brown color and crispy texture.

• Peas: Base ingredient for the fresh and vibrant dressing.
• Mint Leaves: Adds a bright, refreshing flavor to the dressing.
• Olive Oil: Helps blend and smooth out the dressing.
• Lime Juice: Provides a tangy, citrusy note to balance the dressing.
• Salt and Pepper: Essential seasonings for enhancing overall flavor.

Addictive Hasselback Potato Pot Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 25 reviews

• Total Time: 30 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Crispy Leek Arancini sparkle with Italian culinary magic, blending creamy risotto and delicate leeks into golden-fried spheres of pure comfort. Cool pea and mint dressing adds a refreshing counterpoint, inviting you to savor each delightful bite of this elegant appetizer.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 300 grams (10.5 ounces) leftover leek and pea risotto
• 150 grams (5.3 ounces) breadcrumbs
• ¼ cup peas
• 10 grams (0.35 ounces) fresh mint leaves

Binding and Liquid Ingredients:

• ¼ cup oat milk
• 3 tablespoons flour
• Juice of ½ lime

Seasoning and Cooking Ingredients:

• 3 tablespoons rapeseed oil (for frying)
• ¾ cup olive oil
• Pinch of salt
• Pinch of pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a baking tray and scatter breadcrumbs evenly across the surface, then toast in a preheated oven until they transform into a rich golden hue.
2. Create a three-part coating station with separate vessels: one for flour, another for oat milk, and the third for toasted breadcrumbs.
3. Carefully craft risotto into compact spheres, aiming for a size marginally smaller than a standard golf ball.
4. Navigate each risotto sphere through the coating process: first dusting with flour, then submerging in oat milk, and finally enveloping completely in crisp breadcrumbs.
5. Select a non-stick pan and warm rapeseed oil until it reaches a high temperature.
6. Gently introduce arancini into the hot oil, rotating periodically to ensure an even, golden-brown exterior.
7. Transfer the freshly fried arancini onto a kitchen roll-lined plate to absorb any residual oil.
8. Delicately pluck mint leaves from their woody stems.
9. Combine peas, mint, olive oil, salt, pepper, and lime juice in a food processor, blending until the mixture achieves a silky, uniform consistency.
10. Taste the dressing and fine-tune seasoning as needed.
11. Plate the crisp arancini alongside the vibrant pea and mint dressing, ready to be enjoyed.

Notes

• Toasting breadcrumbs enhances their golden color and adds a delightful crunch to the arancini’s exterior.
• Use leftover risotto at room temperature for easier shaping and better binding of the balls.
• Ensure oil is hot enough by dropping a breadcrumb that sizzles immediately when added to the pan.
• For a gluten-free version, swap wheat flour with rice flour or cornstarch and use gluten-

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 2g
• Sodium: 300mg
• Fat: 28g
• Saturated Fat: 4g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 0mg