Mozzarella and Red Pesto Arancini Tefal ActiFry Recipe

Mozzarella and Red Pesto Arancini is so easy made in the Tefal ActiFry. Follow my step by step recipe how to make arancini and you can't go wrong. I made this a good while back for the Tefal Slimmers Secret Challenge since this is a far healthier way of making arancini as there's no deep frying involved. Also as it's so good to eat I think it deserves a post all of its own! Serve with a lovely pepperonata sauce along with a few baby salad leaves.

Mozzarella and Red Pesto Arancini

Arancini are stuffed rice balls which are coated with bread crumbs and then usually deep fried. My ActiFry version is far better for you. The most common fillings are al ragù or al sugo, filled with ragù, mozzarella and/or caciocavallo cheese. I chose mozzarella and red pesto. Now the red pesto was shop bought otherwise this dish become a little too much faff so relieve yourself of too much faffing and buy a jar! Just be sure to get a good brand. Panko crumbs are available to buy here in the UK in any good supermarket or over at Amazon if you can't get them.

It's a shame I haven't got a picture of the arancini when it was cut open since the filling is a gooey and oozy delicious thing to see and tastes amazing. With that said I wouldn't have this photo if it wasn't for Emily from Recipes and Reviews as on the day of the Tefal Slimmers Secret thing I didn't have my camera to hand when they wanted it plated up so thank you Emily for the photo 😊

Anyway if you happen to have a Tefal ActiFry and like Arancini then you really ought to give this a go.

Italian, Starter, Arancini, Tefal, ActiFry, Recipe
Tefal, Italian, Starter, Rice, Cheese
Yield: Makes 12

Mozzarella and Red Pesto Arancini Tefal ActiFry Recipe

Arancini are usually deep fried in oil, but making them in the ActiFry is a much healthier option and that means they contain far less calories too.

I even made the risotto in the ActiFry and then let it cool. Cooking anything in the ActiFry doesn't compromise on taste either; just a few sprays of Frylight or similar and you're on the way to crunchy, crispy, cheesy rice goodness in every bite.
Serve with Pepperonata with a few baby salad leaves.


  • 2 x Knorr Chicken Stock Cubes - dissolved in 900 ml of boiling water
  • 50g Unsalted Butter - cubed
  • 1 medium sized Onion - finely chopped
  • 1 clove Garlic - peeled and very finely chopped
  • 250g Arborio Rice
  • 40g Parmesan - grated
  • Flat Leaf Parsley – enough to 1 ½ tbs
  • 100g Buffalo Mozzarella - cut into small cubes
  • Jar of Red Pesto
  • Plain Flour (approx. 100g)
  • 2 large Free Range Eggs
  • Panko Crumbs (approx. 150g)
  • Frylight Sunflower Oil (spray bottle)


  1. Add the butter and onions to the ActiFry and cook for 5 minutes.
  2. Now add the rice and garlic and set to cook for 2 minutes.
  3. Add 400ml hot stock and cook for 10 minutes.
  4. Add another 400ml and cook for a further 12-15 minutes.
  5. Check the rice is cooked. If needed add the remaining stock and cook for a further 4-5 minutes then stir in the chopped parsley and the Parmesan.
  6. Spread the risotto onto a tray and pop into the fridge to cool completely; takes about 15 minutes.
  7. **Allow time for the ActiFry to cool and to be cleaned so approx.15 mins.
  9. Get a plate ready to put the Arancini rice balls onto once they are made.
  10. Line up 3 bowls: one for the flour, one for the egg and one for the panko crumbs.
  11. Wet your hands and take a small amount of the cold risotto and make a cup shape using your thumb to press down into your hand.
  12. Add a cube of Mozzarella and a small amount of pesto. Take another piece of rice and place on top to fill cover.
  13. Roll into a ball and set aside. Repeat to make each rice ball. Now roll each ball into the flour and coat well. 
  14. Then roll into the egg and then coat in the panko crumbs.
  15. Remove the paddle from the ActiFry spray with oil taking care not to spray oil into the centre part of the ActiFry.
  16. Spray the Arancini balls with oil and pop them into the ActiFry.
  17. Cook 6 balls at a time for 6 minutes then carefully turn each one and cook for a further 5-6 minutes. Spray with a little more oil if you think they need it.
  18. Check the temperature so you know if the mozzarella inside has become molten (62 °C)
  19. Serve immediately or keep warm while you cook the rest.


NOTES: *Approx. 1 hour 50 minutes including prep and allowing the risotto to cool.
Created using The Recipes Generator

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