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person Serves 6 people
timePreparation time: 50 minutes, Cooking time: 30 minutes



  • 1L vegetable stock
  • 100g risotto rice
  • 200g butternut
  • 1 broccoli
  • 1 onion
  • 20g of parmesan cheese
  • 1 glass of white wine
  • Olive oil


For the breadcrumb coating :
  • 2 eggs
  • Breadcrumbs


  1. Cut the butternut and broccoli into large cubes and steam them for about 20 minutes.
  2. Heat up some water with a stock cube.
  3. Peel the onion. Pour a dash of olive oil in a frying pan, add the onion. When it becomes translucent, add the rice and mix.
  4. Add the water with the stock cube. When it is completely absorbed, add the white wine.
  5. When the wine is absorbed, add the diced butternut and the broccoli. Mix.
  6. Add the parmesan cheese and mix.
  7. Preheat the oven to 190°.
  8. When the rice has cooled down completely, start to form the rice balls: prepare a bowl of water to moisten your hands so that you can handle the rice more easily.
  9. For the breading, pour the eggs and breadcrumbs into 2 different bowls and dip each arancini first in the egg and then in the breadcrumbs, repeating the operation twice.
  10. Place the breaded arancini on a baking tray lined with baking paper and leave in the fridge for about 20 minutes.
  11. Then bake the arancini in the oven for about 30 minutes. Once cooked, serve your arancini with the sauce of your choice.

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