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Cheddar & Garden Pea Arancini Balls, Roasted Red Pepper Dip


Makes 24

Takes 1 hr 10 mins plus chilling time

50g Wyke Farm Unsalted Butter

1 tbsp olive oil

1 onion, finely chopped

1 celery stick, finely chopped

2 garlic cloves, grated

500ml hot vegetable stock, made from 1 stock cube

150g arborio rice

100g fresh or frozen garden peas

100g Wyke Farm Vintage Cheddar, finely grated

120g plain flour

2 large eggs, beaten

120g breadcrumbs

600ml vegetable oil


460g jar roasted red peppers, drained

35g blanched almonds

1 tbsp red wine or sherry vinegar

2 tbsp olive oil

a pinch of smoked paprika


  1. Melt half the butter with the oil in a large, deep frying pan over a medium-low heat. Cook the onion, celery and garlic and fry gently for 6-8 mins, until softened with no colour.
  2. Stir through the arborio rice and cook for 2 min until toasted.
  3. Add a couple of ladlefuls of hot stock to the rice and stir until absorbed. Continue to add the stock a ladle at a time, stirring constantly until the rice is just cooked. This should take about 18-20 mins.
  4. Add the peas and stir until tender. Remove from the heat and add 75g cheddar and the remaining butter. Stir through, cover with a lid and leave to sit for 2 mins.
  5. At this point spread the cooked risotto out on a large baking tray and cool to room temperature before covering and chilling in the fridge for at least 1 hour. This can be prepped the day ahead.
  6. When ready to make the arancini, remove the rice from the fridge and use your hands to shape 24 small balls (similar size to a golf ball).
  7. Lay out 3 shallow bowls and add the flour, beaten eggs, and breadcrumbs to each bowl. Dipthe  rice balls one at a time to coat in the flour, then egg and finish with the breadcrumbs. Arrange on a clean plate.
  8. Heat the vegetable oil in a high sided saucepan. Test to see that it is hot enough with a little piece of bread. It should rise to the top and start to go golden. Fry the arancini in batches for 4-6 mins, until golden brown, carefully using a slotted spoon to turn halfway. Remove to a kitchen paper lined plate.
  9. Meanwhile blend the red peppers, almonds, vinegar, oil with a pinch of paprika in a food processor or blender. Season to taste.
  10. Serve the hot arancini with grated cheddar over the top. Dip into the smoky red pepper dip and enjoy right away.