makes about 25
These are delightful crunchy risotto balls that are sure to go down a treat!
1 large onion, finely diced
2 garlic cloves, minced
2 cups Arborio rice
1/2 cup white wine
4 cups water
1 tsp dried mixed herbs
1 tsp ground black pepper
1/4 cup chopped fresh herbs (parsley, chives, basil)
1 tbsp savoury yeast flakes
1/2 cup pine nuts, toasted and chopped
1/2 cup plain flour
3/4 cup vegan breadcrumbs
Oil for deep frying
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.
Turn off the heat and stir through the savoury yeast flakes, fresh herbs and pine nuts. 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.
These would be good served with Parmiagiana Sauce