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!
Ingredients
mayonnaise, Spinach, Vegetable oil, Arborio Rice, Eggs, Parmesan, Breadcrumbs, Mozzarella, Onion, Basil, Butter, White Wine, Olive Oil, Garlic, Mustard, Parsley, Salt, Pepper, Paprika, Pumpkin.
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.