Transport yourself to sunnier climes with simple yet delicious ingredients cooked with a little Italian flair... buon appetito!
LEEK AND PEA ARANCINI
By British Leeks (britishleeks.co.uk) Makes 12 | Prep 15 mins | Cook 10 mins
leftover leek and mushroom risotto (about 300g)
150g (3 cups) breadcrumbs
60ml (¼ cup) oat milk
3 tbsp flour
3 tbsp rapeseed (canola) oil
FOR THE PEA AND MINT DRESSING
40g (¼ cup) peas
10g (about 4 stalks) fresh mint
60ml (¼ cup) olive oil
a pinch of salt and pepper
a squeeze of ½ a lime
1Preheat the oven to 180°C/Gas Mark 4.
2Place the breadcrumbs evenly on a baking tray and bake for about 5 minutes to toast.
3Place the flour and oat milk into separate dishes in preparation.
4Roll the leftover risotto into balls just smaller than a golf ball.
5Coat the balls one by one in the flour, then the oat milk, then roll them in the toasted breadcrumbs.
6Repeat this until about six or seven are made, then add them to a non-stick pan with 3 tbsp rapeseed oil on a high heat.
7While the balls are frying, repeat the process with the remaining risotto.
8Keep an eye on the arancini in the pan, turning when they are golden brown.
9Once cooked, add the arancini to a place on top of kitchen roll to soak up any excess oil.
10 For the dip, take the leaves off the fresh mint stalks. Simply pop all of the ingredients into a food processor and blend until smooth. Taste test, adding a little more salt, lime or pepper if needed.
Tip
THESE ARE A GREAT WAY TO USE UP LEFTOVER RISOTTO OR RICE. IF YOU HAVE AN AIR FRYER, POP THEM IN THERE FOR 10-15 MINUTES AT 190°C UNTIL THEY’RE NICE AND GOLDEN.
NUTRITIONAL INFO
Calories (per 3 balls) 482 | Total fat 25.3g
Saturates 2.8g | Salt 0.07g | Sugar 1.8g
Carbohydrates 57.4g | Protein 7.1g
ROASTED SQUASH AND LEEK RISOTTO
By British Leeks (britishleeks.co.uk) Serves 2 | Prep 15 mins | Cook 40 mins
FOR THE ROASTED PUMPKIN
1 small squash or pumpkin, cut into
3cm (1¼in) cubes – save the seeds
from inside to roast
1 tbsp olive oil
1 tsp dried thyme and dried sage
FOR THE RISOTTO
2 leeks, finely chopped (about 220g)
2 tbsp vegan butter
3 large garlic cloves, minced
1 tsp chopped fresh thyme
120g (generous ½ cup) Arborio rice
250ml (1 cup) white wine
900ml (4 cups) vegetable stock (broth)
a generous pinch of salt and pepper,
to season
½ a lemon, squeezed
a handful of chopped walnuts (optional)
１Preheat the oven to 200°C/Gas Mark 6.
2Chop the squash, toss in the oil and herbs, then roast on a tray
