Cooking Instructions
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Step 1
Boil the
Vegetable Stock (1.8 lb)
in a pot then set aside.
Step 2
Put another pot on the stove. Set over medium heat with
Oil (3 Tbsp)
, then add
Garlic (3 cloves)
and
Onion (1/2)
. Keep stirring for 2-3 minutes.
Step 3
Add
Risotto (1 1/4 cups)
into the pot and stir to let all the oil coat the rice. Turn the heat to medium-low.
Step 4
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.
Step 5
Add
Vegan Parmesan Cheese (2/3 cup)
and
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)
and
Ground Black Pepper (to taste)
, if needed.
Step 6
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.
Step 7
After the risotto has cooled then start to break it up.
Step 8
In a bowl with
Panko Breadcrumbs (2 cups)
, add
Fresh Parsley (3 stalks)
and
Vegan Parmesan Cheese (1/2 cup)
. Mix to combine.
Step 9
Divide the risotto into 40 pieces and roll into balls, or you can use a small ice cream scoop.
Step 10
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.
Step 11
Put the crumbed rice balls on a sprayed non-stick tray with space between each one, and spray
Nonstick Cooking Spray (as needed)
on top.
Step 12
Preheat the oven to 220 degrees C (425 degrees F) on Airfry Plus mode and bake on shelf 3 for 20 minutes.
Step 13
Serve the Arancini with
Vegan Aioli (to taste)
.
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