Edamame Arancini Bites for a Crowd

Edamame Arancini Bites for a Crowd
Edamame Arancini Bites
  • 2 Tablespoons soybean oil
  • ⅔ cups diced onion
  • 2 Tablespoons minced garlic
  • 1½ cup Arborio rice
  • 1 cup white wine
  • 4 cups water
  • 1 cup frozen edamame (shelled), cooked according to package directions, chopped
  • 1 cup Parmigiano–Reggiano cheese, shredded
  • 1 teaspoon salt
  • 4 cups soybean oil (for deep frying)
  • 1½ cup bread crumbs
  • 2 cups marinara sauce (optional)
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  1. Heat soybean oil in large saucepan over medium-high heat; add onion and garlic; cook, stirring occasionally, for 4 minutes until tender. Add rice, stirring frequently, for 4 minutes until lightly toasted.
  2. Add wine to rice; reduce heat to medium. Add water one cup at a time, stirring frequently until water is completely absorbed, approximately 20–25 minutes. Rice should be tender but firm, and mixture should be creamy. Remove from heat; stir in cheese, chopped edamame and salt.
  3. Spread rice mixture onto foil-lined baking sheet. Place in refrigerator for 1 hour until well chilled.
  4. Preheat 4 cups soybean oil to 350 F in heavy frying pan or small deep fryer. Line baking sheet with paper towels.
  5. Place bread crumbs in shallow bowl. Portion chilled rice, using 2-Tablespoon measure or 1-ounce scoop. Shape into balls; roll in bread crumbs, coating thoroughly.
  6. Carefully place 8 rice balls into hot oil. Fry about 3 minutes, turning once, until golden brown. Remove from oil; place on paper towels to drain. Repeat with remaining rice balls. Serve with marinara sauce if desired.
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Makes 40 servings

Notes:

  • Risotto may be made the day prior.
  • Arancini may be frozen.
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Nutrition per serving (1 ball): 90 calories, 3 g protein, 10 g carbohydrate, 1 g fiber, 4.5 g fat, 1 g saturated fat, 0 trans fat, 5 mg cholesterol, 130 mg sodium

Source: 2015 Soyfoods Guide (This and other delicious recipes can be found online at SoyConnection.com.)