Tomato Arancini with Pickled Vegetables

A well-balanced diet provides energy needed for growth and development, it also helps to keep active throughout the day. A good diet can provide the nutrients you need for healthy growth and repair, and help to prevent diet-related conditions. Eating a healthy diet that includes lots of fruits and vegetables can help you maintain a steady weight. 

Together with exercise, eating a healthy diet in the right proportion can also help you lose weight, lower your cholesterol levels, blood pressure and decrease your risk of type 2 diabetes. Here is the process of preparing Tomato Arancini with Pickled Vegetables serves for 6. 

Ingredients

• 250g Arborio rice
• 1 small onion, chopped
• 3 cloves garlic, peeled and chopped
• 50g unsalted butter Olive oil
• 100g sun blush tomatoes
• 100ml tomato juice 750ml vegetable stock 150g Reggiano Parmesan, grated
• 2 eggs
• 100ml milk
• 500g bread crumbs

Method

150g flour
4 florets of cauliflower
1 red onion
1 head of fennel 2 carrots
200ml white wine vinegar
200g caster sugar 10 fennel seeds
1 Star Anise Salt/pepper

Preparation:
Pour in the tomato juice and the vegetable stock and reduce to a simmer.

Stir the rice occasionally to make sure it doesn’t stick to the pan. Cook until soft, then fold in the sun blush tomatoes and the grated Parmesan and season with salt and pepper. 

Remove from the heat and allow to cool completely. Once cold, roll the rice mix into
small balls and place in the fridge.

To coat the balls in breadcrumbs, begin by setting out three separate mixing bowls. Put the flour in one, the breadcrumbs in another and blend the eggs and milk together in the third one. 

Start by rolling the rice balls in the flour, then dip them in the egg mixture and finally roll them in the breadcrumbs. When all the balls are coated, put them back in the fridge.

To make the pickling liquor, pour the white wine vinegar and sugar into a suitable saucepan, boil until the sugar has dissolved, then add the Star Anise and fennel seeds. 

Remove from the heat and allow to cool. 

Cut the vegetables into equal size pieces and add to the cooled pickling liquor. Leave in the fridge for 24 hours to allow the flavours to mature.

For the Arancini, start by warming a large non-stick saucepan. Add the butter and a few drops of olive oil, then gently sauté the diced onion and garlic until soft. Now add the rice and cook for 2-3 minutes.