Ingredients

• 1 Tbsp Olive Oil
• 1 Shallot finely diced
• 2 Garlic cloves minced
• 1/2 cup Hulled Millet
• 1/4 cup White Wine (Sauvignon Blanc, Pinot Gris or Chardonnay work well)
• 1/4 cup Spinach frozen chopped
• 1/2 tsp Lemon's Zest
• 1-3/4 cups Chicken Broth Low-Sodium (or Vegetable Broth)
• 1/4 cup Parmesan Cheese grated
• 1 Egg separated
• 12 Mozzarella Cheese small cubes in approximately 1/4 inch squares
• 1/4 cup Unbleached White All-Purpose Flour
• 1/3 cup Italian Herb Breadcrumbs
• 1 Olive Oil Spray

Instructions

1. Heat olive oil in a pot and sauté shallot and garlic over medium heat, until soft and starting to color, about 5 minutes. Add the millet and toast for 2-3 minutes.
2. Add the wine, spinach, lemon zest and broth to the pot. Bring to a boil, reduce heat to low and simmer until water is absorbed and millet is soft, about 20-25 minutes. Stir in parmesan cheese and add salt and pepper to taste. Let cool.
3. Add egg yolk to cooled millet mixture and mix to combine. Using a small ice cream scoop, scoop some millet into your hand and add a small cube of mozzarella to the center, rolling the millet around the cheese to form a ball. Repeat with the remaining millet.
4. Preheat the oven to 375 degrees F. Have flour, bread crumbs and whisked egg white set out in bowls, with a parchment-lined, non stick spray-coated baking sheet nearby. Roll each arancini in the flour, then the egg, and then the bread crumbs. Set on the baking sheet and repeat with each arancini. Spray arancini with non-stick, olive oil spray.
5. Bake for about 20 minutes. Cool 1-2 minutes before serving.