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The Italian snack of arancini is more than just a way of using up leftover risotto – it's incredibly tasty, too. Frances Atkins' turkey arancini recipe is doubly resourceful, using leftover turkey as well as leftover risotto to make a great snack.
Pour some water into a separate bowl and moisten your hands slightly. Roll the risotto mix into 12 balls, wetting your hands frequently to stop the mix from sticking
4
Place on a tray, cover with cling film and store in the fridge to set for 30-60 minutes
5
For the parsnip purée, add the parsnip and milk to a saucepan and bring to a gentle simmer. Leave on the heat for 15-20 minutes, or until the parsnip is cooked through
Pass the contents of the pan through a fine sieve, reserving the milk. Add the parsnip to a blender and blitz with enough of the reserved milk to form a thick purée
7
Combine the purée with the yoghurt in a bowl. Season with a pinch of salt and set aside
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Turkey arancini
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