Delicious Arancini Balls with the best Marinara Sauce (vegan)

To make the risotto;

1. Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning.
2. Peel and deseed the rest of the squash and chop into small cubes. Add to the pan with the garlic and fry for a further 5 minutes.
3. Add the rice, rosemary and a splash of white wine to the pan and stir thoroughly to combine. Pour in about 400ml of the stock.
4. Turn up the heat a little and then keep adding more stock when the rice has absorbed the liquid. Repeat until the rice is cooked but still has a little bite and the squash is tender. Or for soft gooey rice cover the pan and allow to sit in the pan with the heat off for a further 5 minutes or so.
5. Add in the zest and juice of your lemon, salt, pepper, chilli flakes and nutritional yeast and stir to combine.

To make the marinara sauce;

1. Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more.
2. Add the tomatoes, tomato purée and oregano to the pan and cook on a low heat for 25 minutes.
3. Add the salt, black pepper and optional chilli flakes and coconut sugar to the pan and simmer for a further 5 minutes.

To make the arancini;

1. Scoop up and squish together a small amount of the Risotto in your hands then roll the into balls – not too big or they may break up. Place the balls on a plate ready for rolling.
2. Add the bread crumbs, sesame seeds, nutritional yeast, salt and chilli flakes to a bowl. Mix to combine thoroughly.
3. Add each ball to the mix and roll around to coat. Repeat.
4. Add the olive oil to a large flat bottom frying pan and then add the balls. Fry on a low to medium heat for a few minutes on each side until crispy. You may need to do this in batches, if so add a little more oil if needed.
5. Remove from the pan and place on a large baking tray.
6. Bake for 10 minutes on Gas mark 4