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Peas and Pistachio Arancini with Tarragon Pesto
SIPPITYSUP21Ingredients
90Minutes
260Calories
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Ingredients
US|METRIC
16 SERVINGS
- 1 clove garlic
- 2 cups tarragon leaves (fresh, loosely packed)
- 1/2 cup pistachios (shelled and roughly chopped, divided)
- 1/2 cup grated Parmesan (divided)
- 1/4 cup extra-virgin olive oil (or more to taste)
- 3 Tbsp. butter (unsated, divided)
- 1 shallot (large, minced)
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 pinch saffron threads (crumbled)
- kosher salt (as needed)
- cracked black pepper (freshly, as needed)
- 3 cups chicken stock (warmed)
- 1/2 Tbsp. all purpose flour (plus more as needed for dusting arancini)
- 1/3 cup milk
- 1 pinch grated nutmeg
- 4 oz. mozzarella (well chilled then finely diced)
- 2 Tbsp. peas (frozen baby, thawed)
- 2 large eggs (beaten)
- 2 cups panko bread crumbs
- vegetable oil (as needed, for frying)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat4g20% |
| Trans Fat0g |
| Cholesterol40mg13% |
| Sodium250mg10% |
| Potassium390mg11% |
| Protein10g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C10% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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