Who said Arancini balls were just a taste of Italy? By introducing any of our fiery pastes to risotto rice you can create a wonderfully rich and textured treat you can eat hot with salad & breads or cold at a picnic with dips. The added CBD should relax you into whatever evening you have planned, whether that be plans with friends and family or stuffing your face in front of the TV, the only issue here is how moreish they are.

Now get ready to get your hands messy and get stuck in!


  • 1 jar of Condihemps spicy paste
  • 175 grams risotto rice
  • 550 mls water
  • 1 tablespoon of olive oil
  • 4 tablespoons of coconut milk (the creamier the better)
  • 6 tablespoons of sunflower or vegetable oil
  • Half a tin of white kidney beans (you can use any beans in brine that you prefer, we’ve used white kidney beans as they soak up colour and flavour and are creamy in texture)
  • A handful of chopped coriander (If coriander isn’t your thing, then you can use parsley or any fresh green herb you fancy)
  • 1 lemon (squeezed)
  • 50 grams of panko breadcrumbs (you can use any breadcrumbs, but we love panko breadcrumbs as they give a delicious crispy, brown coating)
  • Salt to taste


  1. Heat olive oil in a heavy bottomed saucepan, once heated add the rice and fry for a minute until the rice is coated.
  2. Add in the Condihemps paste and fry off on a low heat until the flavours start to cook out (there is plenty of garlic, herbs and spices in each jar that will all start to release once heated).
  3. Start to gradually add the water and stir until the rice is cooked through. You will need the mixture to be dry to enable you to roll into balls, so if you add too much water just continue to cook down, ensuring the rice doesn’t stick and burn to the bottom of the pan.
  4. Take the pan of the heat and set aside to cool for 20 mins.
  5. Add chopped coriander, lemon juice and salt to taste.
  6. Roll out t6- 8 balls (about the size of a golf ball each), be certain to really squeeze the balls tightly to compact the rice, otherwise they will not maintain their shape in the pan.
  7. With one hand dip the balls one at a time into the coconut milk, then with the other hand dip the same ball into the breadcrumbs. This will keep one hand ‘wet’ and one hand ‘dry’.
  8. Set aside the balls until you have completed this step and used up all the rice mixture.
  9. Heat the sunflower/vegetable oil in the frying pan on a medium heat and gently lower the balls into the oil.
  10. Ensure the balls are turned regularly and evenly cooked and crispy on the outside, this should take about 10 mins.
  11. Lift from the pan and place onto kitchen roll to drain any excess oil.
  12. Enjoy!


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