Greek Arancini

Duration: 60 mins
Difficulty: Difficult
Made by: Steffen Sinzinger


4 Portions


1 onion or 2 small shallots, finely diced
1 tbsp olive oil
500g risotto rice (Arborio, Carnaroli or Vialone)
50ml white wine
1 liter vegetable broth
Juice of one lime
1 clove garlic, peeled and minced
Indian curry spice
1 pack planted.chicken herbs & lemon, cut into cubes
40g cashew nuts
Salt pepper
500g vegetable oil

Indian curry spice and mango chutney

3g coriander seeds
2g fennel seeds
5g cumin
18g paprika powder
8g turmeric
2 teaspoons garam masala salt
1 mango
2g Shichimi Togarashi - chili pepper

spinach salad

250g young spinach salad
15g fried onions
7g lemon juice
14g olive oil
Salt pepper
150g soy yogurt
1 lime
Salt pepper

Products in this recipe

herbs & lemon
7,19 €
17,98 €per 1 kg
VAT included and Shipping costs will apply
7,19 €


For the Indian curry spice: Heat the coriander seeds, fennel seeds and cumin in a pan and gently toast them. Grind finely. Then mix with the paprika powder, turmeric and garam masala and season with salt and pepper as desired.
For the risotto: Roast the cashews in a pan until golden brown and remove from the pan. Roughly chop the seeds and set aside.
Cut the planted chicken into small cubes and set aside.
Heat a wide pot over medium heat and add the olive oil. Add the onion cubes and sauté until translucent. Add the risotto rice and sweat it and deglaze with the white wine. Add the Indian curry spice and dissolve while stirring. Reduce the white wine and add the crushed garlic clove.
Now gradually pour in the vegetable broth and stir every now and then so that the rice does not stick and can also swell from all sides. Add the lime juice and continue to add the vegetable broth to soak the rice, stirring occasionally. Season with salt and pepper.
When the rice grain has reached the desired level of doneness, put the risotto in a wide bowl and add the planted.chicken cubes and the cashew nuts and mix. Cover with cling film and press it onto the risotto and let it cool a little.
Form 3-4 cm balls out of the risotto and let them freeze in the freezer. Preheat the oven to 160°C. Cover the balls with the kadaifi dough and fry in 170°C hot vegetable oil until they are golden yellow. Then place in the preheated oven and bake for 10 minutes until the core is hot.
For the spinach salad: Wash the spinach leaves and spin them with a salad spinner. Mix the lemon juice with the olive oil and season with salt and pepper. Immediately before serving, mix the fried onions with the spinach and the dressing of your choice and arrange in a bowl.
For the chutney: Peel the mango and cut the flesh lengthways past the core. Cut the halves into 5 mm slices and then 5 mm cubes. Place the cubes in a bowl and season with the chili pepper.
For the lime yoghurt: Mix the yoghurt with the lime zest and season with salt and pepper.

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