Vegetable Stock (1.8 lb)
in a pot then set aside.
Put another pot on the stove. Set over medium heat with
Oil (3 Tbsp)
, then add
Garlic (3 cloves)
. Keep stirring for 2-3 minutes.
Risotto (1 1/4 cups)
into the pot and stir to let all the oil coat the rice. Turn the heat to medium-low.
Add 1-2 ladles of hot stock into the pot and stir slowly until the risotto absorbs almost all the liquid then add another 1-2 ladles of stock. Repeat until the risotto is cooked to al-dente.
Vegan Parmesan Cheese (2/3 cup)
Green Peas (1 cup)
into the risotto, stir well then cook another 3-4 minutes until all the cheese melts. Season with
Sea Salt Flakes (to taste)
Ground Black Pepper (to taste)
, if needed.
Transfer the risotto to a flat tray and flatten, then put a sheet of paper on top to prevent drying out. Put the tray into the fridge until the risotto has totally cooled.
After the risotto has cooled then start to break it up.
In a bowl with
Panko Breadcrumbs (2 cups)
Fresh Parsley (3 stalks)
Vegan Parmesan Cheese (1/2 cup)
. Mix to combine.
Divide the risotto into 40 pieces and roll into balls, or you can use a small ice cream scoop.
Roll the rice ball into
Corn Starch (1/2 cup)
and sieve the extra flour. Dip the floured rice ball into the
Cooking Oil (1 cup)
, then crumb with the crumb mixture. Repeat until you’ve crumbed all the rice balls.
Put the crumbed rice balls on a sprayed non-stick tray with space between each one, and spray
Nonstick Cooking Spray (as needed)
Preheat the oven to 220 degrees C (425 degrees F) on Airfry Plus mode and bake on shelf 3 for 20 minutes.
Serve the Arancini with
Vegan Aioli (to taste)