One of my all-time favourite meals is the crunchy, tasty, classic arancini. These risotto balls are perfect for using up leftover risotto, although, if you are like me, once you’ve tried these you will be making too much risotto every time, with these little arancini bites in mind. These are best served with Arrabbiata sauce.
Ingredients
- 1 tbsp Vegan pesto
- 4 cups (800 g) leftover risotto
- 2 tbsp plain flour
- 2 tbsp oat milk
- 2 tsp dried thyme
- 1 tbsp ground flaxseed
- 75 g panko breadcrumbs
- Salt and pepper, to taste
- Olive oil, for frying
How to Make It
- Mix the pesto into the risotto and divide it up evenly the balls you make should each be about half the size of a golf ball at most, this is so the inside cooks through without the outside burning.
- Put the flour on to a plate and roll the balls in the flour – they only need a very thin coating.
- Pour the oat milk into another bowl and roll the flour-dusted balls in it; again, they only need a thin coating.
- In a deep dish, mix together the thyme, flaxseed and panko breadcrumbs with some salt and pepper. Roll the balls in this, making sure each is completely covered.
- Once all the balls are coated, heat some oil in a frying pan and lightly fry all of the balls over a medium heat until they are golden brown. Serve with your favourite sauce.
