Ingredients

  • SpinneysFOOD Pure Sunflower Oil for frying
  • Raisins 2 tbsp
  • Pitted green olives 10g
  • Capers 45g
  • Celery stalk 1
  • Granulated sugar 1 tbsp
  • Leeks 2
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 3 tsp
  • SpinneysFOOD Sea Salt to taste
  • Aubergines 2
  • Pine nuts 2 tbsp
  • Eggs 2
  • Parmesan 100g
  • Salted butter 15g
  • SpinneysFOOD Bottled Drinking Water 300ml
  • Arborio rice 300g
  • Almonds 2 tbsp
  • Breadcrumbs 25g
  • SpinneysFOOD Fresh Basil 5g
  • White vinegar 50ml
  • Panko breadcrumbs 100g
  • Tomato puree 200g

Nutrition (Per serving)

  • Calories 222
  • Fat 6.8g
  • Saturates 2.4g
  • Protein 7.6g
  • Carbs 34.2g
  • Sugars 6.4g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Arancini with caponata

Italian 30 Mins Prep · 120 Mins Cook


  1. To make the caponata, preheat a large pot of oil or a deep fryer to 170°C.
  2. Cut the aubergines into 5mm cubes. Deep fry these in batches, until golden and tender. Drain on paper towels and season with the salt.
  3. Heat the olive oil in a medium-sized saucepan over a medium heat.
  4. Finely slice and rise the leeks, and then sauté them until golden and crisp.
  5. Stir in the sugar and cook until caramelised, about 5-10 minutes.
  6. Wash and slice the celery stalk, then stir it in and cook for 5 minutes.
  7. Add chopped capers, roughly chopped green olives, raisins which have been soaked in hot water for 10 minutes and then drained, toasted pine nuts, tomato purée, vinegar and aubergine and simmer for 15 minutes.
  8. Stir in finely chopped basil, toasted breadcrumbs and toasted and chopped almonds and season to taste. Set aside to cool.
  9. To make the arancini, prepare the arborio rice by placing the rice and water in a large pot. Cover and bring to a simmer over a medium heat. Simmer until the rice is just cooked and all the water has been absorbed – approx. 10-15 minutes.
  10. Stir in the butter.
  11. Spread the rice out onto a large baking sheet and allow to cool completely.
  12. Combine the rice and finely grated Parmesan together and set aside to cool completely.
  13. Wet your hands and, using a tablespoon as a measure, spoon some of the risotto mixture into the palm of your hands.
  14. Spoon 2 tsp of the caponata into the centre and roll the risotto over, wetting your hands often to prevent sticking. Roll the mix into an even-sized ball and flatten the sides to create a cone shape then set aside. Repeat this process until both mixtures have been used up.
  15. Heat a large pot of oil or a deep fryer to 170°C.
  16. To crumb the balls, place whisked eggs in one small bowl and the panko crumbs in another.
  17. Roll the balls in the egg and then in the panko crumbs, ensuring it’s evenly coated all over.
  18. Fry the balls until golden and crisp, approx. 5 minutes.
  19. Serve immediately.