When you ‘accidently’ make mushroom and pea risotto for 6, (unstuffed) Arancini must be made! I love a big, crunchy, creamy ball in my mouth!
Super easy to make as well:
1-2 portions of yesterday’s risotto (nice and thick and sticky)
A medium slice of toast (I used wholemeal)
1 tbsp nutritional yeast
salt and pepper
Lightly grease a baking tray with a little oil. Blitz together the toast, nutritional yeast and salt/pepper together and set aside in a bowl. Pick up a couple of tablespoons of risotto and squish into a big ball. Roll into the crumb mix and stick on the baking tray. Once they are all say there, spray lightly with a little oil and stick in the oven on a medium heat. Bake for around 20-30 minutes until golden – time depends on how big your balls are..
Mushroom risotto (just in case you need it..)
- 1 tsp vegetable oil
- 1 medium white/brown onion, finely chopped
- 300g risotto rice
- 1 garlic clove, crushed
- 200g mushrooms, sliced
- 91 ltr hot vegetable stock
- 80g frozen peas
- Ground black pepper
- Heat the vegetable oil in a large saucepan and cook the onions over a medium heat for a 3 minutes then add the mushrooms and cooked a couple of minutes more. Add the rice and cook over a low heat for about 1 min, stirring all the time.
- Add the garlic then pour in about half the hot stock and stir well. Cook over a medium heat for 20-25 mins, stirring often and gradually adding the rest of the stock until the rice has absorbed all the liquid.
- Check that the rice is tender (eat a bit, yeah?). It should have a nice creamy texture. If it needs cooking for a bit longer, add a bit more hot water.
- Add the peas, stirring gently to mix them in. Check the seasoning, adding some pepper if needed. Serve to your mouth!