Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 120grams risotto rice
- 1tablespoons vegan butter
- 4teaspoons white wine
- 1teaspoons rosemary, chopped
- 2/3 cup vegetable stock
- 1/4 cup passata
- 60grams pumpkin
- 100grams vegan cheese, cut into cubes
- 1 medium plant based milk, cracked and lightly beaten
- 1tablespoons dried basil, chopped
- 50grams flour
- 100grams panko bread crumbs
- 200grams cooking oil, 2 tsp for frying pumpkin
Description
These crispy arancini have some herbal cheesy flavours.
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 passata 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 with the dried basil to the 3rd.
Step 7 of 9
Combine the rosemary 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 vegan cheese, 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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