- Risotto ingredients;
- 250g aborio rice washed
- 1 tbsp olive oil
- 2 onions chopped roughly
- 4 cloves garlic sliced
- 3 tbsp white wine – I used flat processco
- 4 Cups veg stock
- 1 small preserved lemon chopped finely (optional)
- 4 tbsp nutritional yeast
- Juice 1/2 lemon
- 1 tsp Sea salt
- Lots of Black pepper
- 1 tsp tamari
- 3 cups frozen peas
- 1 tbsp olive oil
- Big handful fresh mint chopped roughly
- To cook the veg;
- 1 Courgette chopped finely
- Big handful asparagus sliced in half or quarter lengthways
- 1 tbsp olive oil
- 1/2 tsp sea salt
- Twist black pepper
- Toppings
- Cashew Parmesan
- Toasted sunflower seeds
- Drizzle olive oil
- Sprinkle sea salt
- To make the arancini;
- 1 cup breadcrumbs – I like to use a few days old sourdough or rye. Just break up a little and add to your food processor and blitz until you get a fine crumb.
- 3 tbsp nutritional yeast
- 1 tbsp sesame seeds – I used black
- Big pinch Chilli flakes
- 1 tsp sea Salt
- 1 tbsp olive oil
- For the dip;
- 3 tbsp coconut yogurt
- 2 tbsp shredded fresh mint
- 1 tbsp capers
- Squeeze lemon
- Big pinch sea salt
- Drizzle olive oil
Spring Green Pea & Asparagus Risotto & Arancici Balls (vegan) recipe by Niki Webster
Niki Webster
27th April 2018
Spring Green Pea & Asparagus Risotto & Arancici Balls (vegan) recipe by Niki Webster
Spring Green Pea & Asparagus Risotto & Arancici Balls (vegan) recipe by Niki Webster from www.rebelrecipes.com
Ingredients
Method
Info
4-6 servings
15 minutes preparation time
1 hr cook time
To make the risotto;
Add the oil to a large pan (with a lid) on a low to medium heat then add in the chopped onions. Fry for 8-10 minutes until soft.
Next add the garlic and fry for a minute then add rice and stir for a minute then add in the wine. Stir to combine thoroughly.
Add the preserved lemon. Add 1 cup at a time of stock at a time until all the liquid is absorbed.
Fry the courgette in a little oil until its soft and browning.
When the rice is nearly the consistency you like it add in the lemon juice, nutritional yeast, salt and pepper, peas, courgette & olive oil and stir well.
You can eat at this stage but I recommend (If you want a super gooey, soft and comforting Risotto) turn off the heat and pop the lid on and let it sit for 10 -15 minutes while you cook the asparagus .
Add the asparagus to a frying pan with a little oil and allow to char a little on all sides.
Stir in the mint then top with the asparagus, lots of cashew Parmesan, a drizzle of olive oil and toasted seeds.
To make the arancini
Scope up and squish a small amount of the Risotto together in your hands then roll the into balls – not too big or they may break up. Place the balls on a plate ready for rolling.
Add the bread crumbs, sesame seeds, nutritional yeast, salt and chilli flakes to a bowl. Mix to combine thoroughly.
Add individual balls to the mix and roll around to coat. Repeat.
Add the olive oil to a large flat bottom frying pan and then add the balls. Fry on a low to medium heat for a few minutes on each side until crispy. You may need to do this in batches, if so add a little more oil if needed.
Remove from the pan and place on a large baking tray.
Bake for 10 minutes on Gas mark 4
To make the mint dip;
Mix everything in a small bowl
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