Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 120grams risotto rice
- 1tablespoons vegan butter
- 4teaspoons white wine
- 2teaspoons sesame seeds
- 3/4 cup vegetable stock
- 2tablespoons soy sauce
- 60grams pumpkin
- 80grams kimchi, store bought and drained
- 500milliliter plant based milk, cracked and lightly beaten
- 50grams flour
- 100grams panko bread crumbs
- 200grams cooking oil, 2 tsp for frying pumpkin
Nutrition per serving
3180kJ / 760Cal
3180 Kilojoules or 760 Calories
36% of daily energy intake*
Protein
10.7grams
Fat
52.5grams
Carbs
64.2grams
Sugars
13.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A traditionally inspired Italian snack mixed with Asian influence.
Method
Step 1 of 9
Heat up a large non-stick saucepan to a medium heat, add 2 tsp cooking oil and fry the pumpkin for 3 minutes while tossing.
Step 2 of 9
Add the vegan butter and rice to the pan with the wine and cook for 2 minutes.
Step 3 of 9
Incrementally add the vegetable stock and soy sauce while stirring constantly and letting the stock reduce before adding more.
Step 4 of 9
Repeat the process which should take up to 20 minutes in total until you have sticky rice.
Step 5 of 9
Remove from the heat, transfer to a bowl.
Step 6 of 9
Get 3 bowls and add the flour to one, plant based milk to another and panko to the 3rd.
Step 7 of 9
Combine the sesame seeds with the rice mix and divide the mixture into as many balls as you would like depending on size.
Step 8 of 9
Now take a piece of kimchi, wrap it in one of your rice balls, then dip into flour, then milk and finally panko and set aside.
Step 9 of 9
Heat the remaining cooking oil in a pan over medium-high heat. Cook the arancini balls in the pre-heated oil for 3 minutes, turning occasionally, until golden brown.
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