Cheesy Chorizo Arancini

Recipe by: BRENT DRAPER 



1 chorizo finely diced

1/2 red onion finely diced

1 garlic cloves finely diced

1/2 long green chilli finely diced

8-10 sun-dried tomatoes roughly chopped

1 cup Arborio rice

4-5 fresh sage leaves finely chopped

Finely grated lemon rind

Fresh Mozzarella cut into 1cm cubes

2 eggs

1/2 cup flour

1 cup Panko Bread Crumbs

Canola Oil Spray

1/4 cup grated parmesan (and extra for serving!)

600ml vegetable or chicken stock

1 tbs butter

Salt & Pepper

Splash Olive Oil

Sun-dried Tomato Pesto (sauce):

8-10 sun-dried tomatoes

1 tbs fresh ricotta

1 garlic clove

Salt & Pepper

1/2 lemon - juice

Drizzle Extra Virgin Olive Oil


  1. Move Ninja Foodi SmartLid slider to the right, select ‘Sauté/Sear’ on high.
  2. Add olive oil, onion, chorizo and sear for 1-2minutes.

  3. Add sun-dried tomatoes, chilli, garlic and butter, stir.

  4. Add Arborio rice and give a good mix through, leave to cook for 1 minute.

  5. Pour in your stock, flick the Ninja Foodi SmartLid slider all the way over to the left and select ‘Pressure Cook’, place on high for 8 minutes.

  6. Once finished, release pressure then add the sage leaves,lemon rind, salt, pepper and parmesan and give a good mix through.

  7. Place the rice on an oven tray, and into the fridge for 1 hour to cool.

  8. Once cooled, using a tablespoon roll your Arancini balls so that they are a little bit bigger than the size of a golf ball. This should give you approx 12-14 balls.

  9. Poke your finger into the middle of the ball once rolled, and place a mozzarella cube inside, then roll the ball back up so that the mozzarella is no longer visible. Repeat this step until all mixture is used.

  10. Place the air frying basket into the Ninja Foodi SmartLid, prepare your bread crumbing station with three seperate bowls - egg (whisk up with fork), flour, panko bread crumbs.

  11. Coat each Arancini ball in flour, then the egg wash, then generously coat in panko bread crumbs and repeat until all balls are crumbed.

  12. Place balls in air frying basket, approx 7 at a time, and coat with canola oil spray.

  13. Move Ninja Foodi SmartLid Slider to the right, select ‘Airfry’, 205 degrees, for 10 minutes, turning them over at the 7minute mark.

  14. Repeat with all Arancini balls and place on a plate ready for serving.

  15. Serve on a board and top with grated parmesan, a sprinkle of salt and fresh parsley and your favourite dipping sauce on the side!

I whipped up this Sun-dried Tomato Pesto by blitzing 10 sun-dried tomatoes, with a tablespoon of fresh ricotta, 1/2 juice of lemon, salt, pepper and some grated parmesan and some Extra Virgin Olive Oil until the right consistency!

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