Name: Green Pea & Fetta Arancini
Total time: 50 min
Yield: 16
Ingredients: 2¾ cups (680ml) chicken stock; 40g unsalted butter; 2 tablespoons extra virgin olive oil; 1 small golden shallot, finely chopped; 2 cloves garlic, finely chopped; 1⅓ cups (240g) arborio rice; ¼ cup (60ml) verjuice; sea salt and ground white pepper, to taste; ⅓ cup (40g) frozen or fresh peas; 1 cup flat-leaf parsley, finely chopped; 1 teaspoon finely grated lemon zest; ⅓ cup (25g) grated parmesan; 100g fetta, crumbled; ½ cup (75g) plain flour; 2 eggs, lightly beaten; 1½ cups (110g) panko breadcrumbs; extra virgin olive oil, for deep-frying

VMG Recipes