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Spring green pea & asparagus risotto & arancini balls
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5 from 2 votes

Spring Green Pea & Asparagus Risotto & Arancini Balls

A beautiful spring green pea and asparagus risotto with just the right amount of healthy greens within the gooey and rich risotto. Spring on a plate.
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Arancini, Arancini Balls, Asparagus, Asparagus risotto, Pea risotto, Peas
Prep Time 15 minutes
Cook Time 1 hour
Author Niki Webster

Ingredients

For the risotto

  • 250 g arborio rice washed
  • 1 tbsp olive oil
  • 2 onions chopped roughly
  • 4 cloves garlic sliced
  • 3 tbsp white wine–I used flat Prosecco
  • 4 cups veg stock
  • 1 small preserved lemon chopped finely optional
  • 4 tbsp nutritional yeast
  • Juice 1/2 lemon
  • 1 tsp sea salt
  • Lots of black pepper
  • 1 tsp tamari
  • 3 cups frozen peas
  • 1 tbsp olive oil
  • Big handful fresh mint chopped roughly

For the veg

  • 1 courgette chopped finely
  • Big handful asparagus sliced in half or quarter lengthways
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • Twist black pepper

For the toppings

  • Cashew 'Parmesan'
  • Toasted sunflower seeds
  • Drizzle olive oil
  • Sprinkle sea salt

For the arancini

  • 1 cup breadcrumbs–I like to use a few days old sourdough or rye. Just break up a little and add to your food processor and blitz until you get a fine crumb.
  • 3 tbsp nutritional yeast
  • 1 tbsp sesame seeds–I used black
  • Big pinch chilli flakes
  • 1 tsp sea salt
  • 1 tbsp olive oil

For the dip

  • 3 tbsp coconut yogurt
  • 2 tbsp shredded fresh mint
  • 1 tbsp capers
  • Squeeze lemon
  • Big pinch sea salt
  • Drizzle olive oil

Instructions

To make the risotto

  • Add the oil to a large pan (with a lid) on a low to medium heat, then add in the chopped onions. Fry for 8-10 minutes until soft.
  • Next, add the garlic and fry for a minute, then add rice and stir for a minute, then add in the wine. Stir to combine thoroughly.
  • Add the preserved lemon. Add 1 cup at a time of stock at a time until all the liquid is absorbed.
  • Fry the courgette in a little oil until it’s soft and browning.
  • When the rice is nearly the consistency, you like it add in the lemon juice, nutritional yeast, salt and pepper, peas, courgette & olive oil and stir well.
  • You can eat at this stage but I recommend (If you want a super gooey and comforting Risotto) turn off the heat and pop the lid on and let it sit for 10 -15 minutes while you cook the asparagus .
  • Add the asparagus to a frying pan with a little oil and allow to char a little on all sides.
  • Stir in the mint then top with the asparagus, lots of cashew parmesan, a drizzle of olive oil and toasted seeds.

To make the arancini

  • Scope up and squish a small amount of the Risotto together in your hands, then roll them into balls–not too big or they may break up. Place the balls on a plate ready for rolling.
  • Add the bread crumbs, sesame seeds, nutritional yeast, salt and chilli flakes to a bowl. Mix to combine thoroughly.
  • Add individual balls to the mix and roll around to coat. Repeat.
  • 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.
  • Remove from the pan and place on a large baking tray.
  • Bake for 10 minutes on Gas Mark 4

To make the mint dip

  • Mix everything in a small bowl.

Notes

4-6 servings