Kale and Spinach Arancini

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    415

These vibrant green arancini are packed with earthy flavours of kale and spinach, adding a freshness to a deliciously rich risotto which is rolled into spheres before breading and frying until crisp and golden.

recipe updated 5 Nov. 2025

Ingredients

  • Kale icon
    Kale
    100 g
  • Onion icon
    Onion
    75 g
  • Garlic clove icon
    Garlic clove
    4
  • Arborio rice icon
    Arborio rice
    200 g
  • Vegetable stock icon
    Vegetable stock
    700 g
  • Vegan parmesan icon
    Vegan parmesan
    50 g
  • Vegan mozzarella icon
    Vegan mozzarella
    100 g
  • Lemon juice icon
    Lemon juice
    2 tablespoons
  • Water icon
    Water
    3.4 kg
  • Spinach icon
    Spinach
    100 g
  • Water icon
    Water
    as needed
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Plain flour icon
    Plain flour
    200 g
  • Ice icon
    Ice
    200 g
  • Breadcrumbs icon
    Breadcrumbs
    100 g
  • Peanut oil icon
    Peanut oil
    as needed

Tools

  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Food processor attachment
  • kCook icon Baking tray - large
  • kCook icon Large saucepan
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Medium bowl

Step preview

  1. Add water into the appliance bowl, fit the splashguard
  2. Heat until hot - 5 minutes, 140ºC, speed Off
  3. Then add the next ingredients
  4. Cook until wilted - 3 minutes, 140ºC, speed Off
  5. Then add water into a clean bowl until half full
  6. Top with ice
  7. Drain the spinach and kale and then transfer into the bowl with ice - this helps to preserve their vivid colours
  8. Fit the Knife Blade to the Food Processor attachment
  9. Squeeze as much water from the kale and spinach as possible and then add into the attachment
  10. Then add water
  11. Blend until smooth - 2 minutes, speed 1
  12. Transfer the mixture into a clean bowl and set aside
  13. Remove the attachment from the machine
  14. Clean the appliance bowl and fit the Stir Tool and Stir Assist Clip
  15. Add oil into the appliance bowl
  16. Heat until hot - 1 minute, 110ºC, speed Off
  17. Then add the next ingredients and fit the splashguard
  18. Cook until translucent - 4 minutes, 110ºC, speed Stir 2
  19. Remove the splashguard
  20. Then add rice
  21. Cook until combined - 1 minute, 110ºC, speed Stir 2
  22. Then add stock
  23. Cook until reduced - 18 minutes, 100ºC, speed Stir 3
  24. Transfer the mixture into a clean bowl
  25. Then add the blended kale and spinach and the next ingredients
  26. Stir by hand to combine and let cool - 20 minutes
  27. Then add the next ingredients and stir by hand to combine
  28. Add the ingredients into a clean bowl and stir by hand to combine
  29. Then add breadcrumbs into a clean bowl
  30. Line a baking tray with parchment paper
  31. Once risotto is cool, shape into 12 golf-sized balls
  32. Dip each rice ball into the flour mixture, followed by the breadcrumbs
  33. Place the balls on the baking tray
  34. Line a plate with paper towels
  35. Fill a large, heavy-based saucepan with oil, no more than 1/3 full
  36. Heat until the oil reaches 175ºC or until bubbling gently – high heat
  37. Carefully add 4 arancini into the hot oil using a heatproof slotted spoon
  38. Fry until golden brown – 4 minutes, high heat
  39. Transfer arancini to the plate to drain
  40. Repeat the same with the remaining arancini
  41. Serve
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