Vegan Arancini

Ingredients

• 1 batch of my risotto (Swap out the broccoli and Kale for whatever you like such as mushrooms or pumpkin)

• 3 pieces of bread

• 1 pack of vegan cheese

• Fresh parsley

• Tomato pasta sauce. Store bought is fine, aim for one with herbs and garlic added.

Method

1. Once you have made the risotto (or have the leftovers) let them cool completely in the fridge over night.

2. Put 3 pieces of bread in the oven for 20 minutes at 180, or until they are crisp toast.

3. Pulse them in a food processor to form breadcrumbs, and lay them out of a plate.

4. Take the risotto and make a cup of it in your hand

5. Fill that cup with a cube of cheese, then cover with more risotto and roll into a ball.

6. Roll the ball in the bread crumbs until they are thoroughly coated.

7. Repeat until risotto is all used up

8. Bake at 190 for half an hour or until they are very golden

Serve with hot pasta sauce and fresh parsley.

Tip! It’s important to use a vegan cheese that you already know melts from previous experience or tested in a toasty. Sheese’s mozzarella or cheddar is a good melty option for the centre of this arancini.