INGREDIENTS

Method

Preheat oven Heat oil in a large frying pan over medium heat. Add onion, garlic and thyme and cook for 3-4 minutes or until soft and translucent. Stir through rice, then increase heat before adding the wine. Once the wine bubbles away add stock. Stir occasionally until rice is cooked. 

Meanwhile, drain beetroot and blitz until smooth with a hand blender or small food processor. 

Remove from heat, transfer to a bowl and fold through puree and feta. Allow to cool in the fridge. 

Set up three bowls with flour, breadcrumbs and eggs in each. With cooled rice mixture, scoop balls and crumb in flour, egg wash and bread crumbs. Spray with oil and use an aur fryer to cook until golden brown, crisp and warmed through. 

Meanwhile, stir together mayonnaise with two tablespoons of the reserved beetroot liquid. Serve with arancini.