Cheddar Arancini with Creamy Garlic and Basil Pesto Sauce

Directions

1. In a heat resistant bowl, combine Broccoli Cheddar Soup Mix and hot water; set aside.
2. In a large deep-sided skillet, heat oil over medium heat. Add rice and cook, stirring, for 2 minutes.
3. Continue stirring rice slowly and pour in ½ cup soup mixture. Stir until liquid is absorbed.
4. Repeat step three using ½-cup increments, cooking for about 20 to 25 minutes until all liquid is absorbed and rice is slightly al dente.
5. Line a sheet tray with parchment paper. Scoop rice mixture into 1½-inch balls and place on tray. Place in freezer for 10 minutes to cool down.
6. Meanwhile, in a small bowl, combine panko breadcrumbs, Herb Fest, and onion and garlic granules.
7. Roll each chilled ball in panko mixture and set aside.
8. Heat air fryer to 375 degrees. Place arancini balls in air fryer and cook for 10 minutes, flipping halfway through for even coating.
9. Make the Creamy Garlic & Basil Pesto Sauce: In a food processor, combine mayonnaise, garlic, basil, Herb Fest and salt. Process to desired consistency.
10. Plate arancini balls, spoon garlic and basil pesto sauce into ramekins, and serve.