Ingredients
- 190g Cooks&Co Lemon & Pea Risotto (Cooked and Cooled)
- 60ml Oat Milk
- 60g Panko Breadcrumbs (Mixed with 1tsp Garlic Powder, Large pinch of salt and pepper)
- 40g Dairy free Mozzarella
- 2 tbsp Garlic infused Olive Oil
- 1/4 tsp chilli flakes
Preparation Method
- 1. Follow the cooking instructions for the Cooks&Co risotto.
- 2. Set aside and allow to cool completely.
- 3. Roll 1 heaped tbsp of the risotto mix in the palm of your hand along with a pinch of the mozzarella - it should be a sticky consistency.
- 4. Roll each ball into the oat milk, followed by the panko breadcrumb mix, repeat until all of the risotto is used up.
- 5. Either fry the arancini balls in a frying pan filled with Rapeseed oil (should be around 2cm deep within the pan) for 5 minutes on each side until beautifully golden OR you can drizzle the arancini balls in olive oil and bake at 180c for 25 minutes (they will be a little less golden in colour if baked).
- 6. Drizzle in the garlic and chilli olive oil and enjoy with a salad or a delicious tomato and basil sauce.
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