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