Black Garlic & Mushroom Arancini with Garden Salad & Asparagus

Crispy black garlic arancini made with creamy arborio rice cooked in white wine with black garlic, onions, and mushrooms, then breaded with panko and parmesan and fried until golden. Served with lemon-grilled asparagus and a fresh garden salad on the side.

Servings: 4

Allergens: Milk, Egg, Wheat

Ingredients: Black Garlic Arancini, Garden Salad, Balsamic Dressing, Grilled Asparagus

Heating Instructions: Arancini: covered with lid bake at 350F for 25-30 mins or until heated through. Asparagus: remove lid, covered with foil bake at 350F for 30 mins or until heated through.