Homemade: Courgette and Parmesan Arancini


As part of our Homemade series, Chef Director, Ross Pike, shows us how to make some of our favourite home comforts. Fancy making your own? Take a look at the recipe below.



Serves 8 

  • 50g Butter

  • 1 Large onion, diced

  • 1 Garlic clove, diced

  • 250g Courgette, grated

  • 175g Risotto rice

  • 100ml White wine

  • 1.2 Litres chicken stock

  • 200ml Double cream

  • 25g Parmesan

  • 5g Sage chopped

  • 5g Thyme picked

  • Salt and pepper

  • 100g Panko breadcrumbs

  • 1 Egg

  • 100ml Milk

  • 100g Plain flour

  • 400g Tomato sauce

  • 300g Pesto



  1. Make Risotto mixture & chill on a tray

  2. Mould mixture into 8 equal balls then place in the fridge to set

  3. Crack eggs into a bowl and whisk, then add the milk and whisk until it’s incorporated

  4. Put flour and panko breadcrumbs into two separate bowls

  5. Roll each risotto mix ball in the flour, dust off the excess then dip into the egg & milk shaking off any excess, finally roll the risotto mix ball in the breadcrumbs and set aside

  6. Chill in the fridge until required

  7. Fill a deep sauce pan ¾ full with oil and bring up to 180c

  8. Using a slotted spoon carefully lower the arancini, no more than 4 at a time, into pan and cook for 3-4 minutes until golden brown and piping hot

  9. Remove them from the oil and drain on kitchen paper

  10. To serve use a homemade tomato sauce and pesto, or use your imagination! It's also great with a fondue or wild mushroom sauce

RecipeHannah Milton