Risotto Balls

Also know as Arancini, these were a bit of work (for my lazy arse anyway) because you need to make the risotto first, wait for it to cool then make them into balls, crumb and fry them but they are so yummy! Great use of leftover risotto as well! A definite crowd pleaser. Recipe from Vegan Easy

Risotto Balls

Ingredients


2 garlic cloved, minced

1 onion, finely chopped
2 cups Arborio rice
½ cup white wine
4 cups water
2 'chicken style' stock cubes
1 tsp dried mixed herbs
1 tsp ground black pepper
1/4 cup chopped fresh herbs (parsley, chives, basil)
1 tbsp savoury yeast flakes
½ cup pine nuts, toasted and chopped
½ cup plain flour
¾ cup vegan breadcrumbs
Oil for deep frying
1 jar salsa/marinara sauce (for serving)

Method


Place the water, stock cubes, mixed herbs and black pepper into a saucepan, bring to a boil then lower heat so it is just simmering.
Heat a little olive oil in a large pan over a medium heat and fry onion and garlic until soft and just starting to brown.
Add the rice and cook, stirring continually for about 2 minutes, do not allow the rice to brown.

Pour in the wine and continue stirring until it has been absorbed.
Add the stock, a little at a time, stirring until absorbed before adding more. Continue until all stock is used.

Roast pine nuts in a 180C oven for 5-10mins.

Turn off the heat and stir through the savoury yeast flakes, fresh herbs and pine nutes. Taste and add extra seasoning if required. Leave to cool.

Stir the flour into the rice mixture. Then take a spoonful at a time and roll into balls, slightly smaller than a golf ball. Roll each in breadcrumbs until well coated.
Heat about 3-4 cm of oil in a large pan. Then fry the balls a few at a time until golden brown. Drain on kitchen paper.