Leek and Pea Arancini

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Makes approximately 12 


Leftover Leek and Porcini Risotto (about 300g)
150g breadcrumbs 
¼ cup oat milk
3 tbsp flour 

Pea and mint dressing
¼ cup peas
10g (about 4 stalks) fresh mint
¼ cup olive oil
Pinch salt and pepper 
Squeeze ½ lime


Preheat the oven to 180°C 

Place the breadcrumbs evenly on a baking tray and bake for around 5 minutes to toast

Place the flour and oat milk into separate dishes in preparation

Roll the leftover risotto into balls just smaller than a golf ball 

Coat them one by one in the flour, then then the oat milk then roll them in the toasted breadcrumbs

Repeat this until around 6 or 7 are made then add them to a non stick pan with 3 tbsp rapeseed oil on a high heat

Whilst the balls are frying, repeat the process with the remaining risotto 

Keep an eye on the arancini in the pan, turning when golden brown

Once cooked add them to a place on top of kitchen roll to soak up any excess oil

For the dip:

Take the leaves off the fresh mint stalks

Simply pop all of the ingredients into a food processor and blend until smooth

Taste test, adding a little more salt, lime or pepper if needed

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