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Roasted pumpkin, spinach & parmesan arancini with pesto basil dip

These irresistibly cheesy, pumpkin, spinach & parmesan risotto balls are made in-house, and ready for you to heat and eat. Serve with the Basil pesto dip, they make a fantastic appetizer to serve at a dinner party otherwise can be enjoyed as an afternoon snack!

ContainsGluten, Wheat, Egg, Milk

Small5 Pieces

$13.50

Dietaries

Vegetarian

Ingredients

mayonnaise (Egg), Spinach, Vegetable oil, Arborio Rice, Eggs, Parmesan (Milk), Breadcrumbs (Wheat), Mozzarella (Milk), Onion, Basil, Butter (Milk), White Wine, Olive Oil, Garlic, Mustard, Parsley, Salt, Pepper, Paprika, Pumpkin

CONTAINS: Gluten, Wheat, Egg, Milk.

Preparation and storage notes

Take out the dip and heat the arancini in the microwave for 2-3 minutes. Alternatively, preheat the oven to 170c, transfer the arancini onto a baking tray and heat for 12-15 mins. Serve with the basil pesto dip.

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