simple ‘arancini’

Ingredients:
18983185_10212652564764671_1161875760_nLeftover rice from paella or risotto (those pictured are made with leftovers from this recipe)
Instant oats/oat flour (1-2tbsp)
Flour (1-2 tbsp)
Bread crumbs
Oil for frying (I used sunflower)

Optional:
Extra salt and pepper, paprika, vegan cheese

Method:
Mix rice with flours (you may need to chop up rice mixture if it contains large pieces of vegetable or chickpea etc) until it is possible to form it into balls. Roll the balls around in the bread crumbs until coated.
Shallow fry them in about 1cm of oil on a medium high heat until golden brown and crispy.
Serve with potatoes, green beans, as a appetizer etc.

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mushroom & pea risotto

Ingredients:
Onion (1-2, thinly sliced)  15388547_10210725338625222_798948465_o
Mushrooms (chestnut, 300g or more- for a deep mushroom flavour try dried mushrooms)
Peas (1/2-1 cup)
Arborio rice (1-2 cups)
Water/vegetable stock
Salt & pepper

Optional:
Vegan ‘chicken’ is a nice addition, I fried some for decoration as well as included some throughout the risotto.

Method:
Fry the onions until lightly browned and add the mushrooms (I usually have some sliced, quartered and roughly chopped for a mixture of textures throughout).
On a medium heat, add the rice and a little stock/water (approx. 1 cup at a time). Continue stirring until water is almost absorbed, then add a little more stock/water and repeat the process.
Once rice is nearly cooked, add the peas and continue stirring and adding water until rice is cooked and water is absorbed. Be sure not to add too much towards the end to avoid water risotto.
Season to taste and serve with vegan parmesan, garlic bread, etc.

**Click here for vegan parmesan alternative