Ingredients

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

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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