This is the perfect recipe to use up leftover risotto and make into delicious, crispy morsels for a snack or canapé – or for lunch with a fresh salad on the side! Made using OGGS® Aquafaba – of course!
- 150ml OGGS® Aquafaba
- 200g risotto rice
- Knob of plant-based butter or 1 tbsp olive oil
- ½ large or 1 small onion
- 2 crushed cloves of garlic
- 10 sundried tomatoes, finely chopped
- 100g pitted black olives, finely chopped
- 50ml white wine (optional)
- 1 litre vegetable stock
- 50g favourite vegan cheese, grated
- 100g cornflour
- 150g breadcrumbs
- 500ml sunflower oil
- Start by melting your knob of butter over a low heat in a saucepan and add the onion. Fry until it’s soft and then whack in your garlic.
- Add the sundried tomatoes, olives and the wine and cook until they are lovely and soft.
- Pour in the rice and make sure it’s well coated with the vegetables and wine.
- Make a slight well in the middle of the rice and pour two ladles of stock into the middle of it. Continue stirring until all the liquid has been absorbed by the rice and then add a ladle at a time of the stock until it is all used up, stirring continuously.
- When you’re happy with the risotto and it’s seasoned to taste, grate in your dairy free cheese. Stir until it’s all melted.
- Now that your risotto is cooked, it needs to cool! Pop it into a large dish and even the risotto out as thin as you can (this will help speed up the cooling process). We put it in the freezer for 20-30 minutes, but the fridge works just as well if you have time to spare.
- In three separate bowls, put the cornflour in one, OGGS® Aquafaba in another, and breadcrumbs in the third.
- Take the risotto out from its cooling spot and roll it into 12 individual balls roughly the size of large golf balls. First, roll them in the cornflour, then the OGGS® Aquafaba, and finally the breadcrumbs. Roll them around each plate until they are completely coated.
- Heat up your oil for a few minutes so it starts to simmer...the perfect temp is 170°c so it’s hot enough that it cooks, but cool enough it doesn’t immediately burn.
- Gently lower each ball (we do 3 at a time) into the oil on a slotted spoon and keep turning for 3-4 minutes until they’re crisp and golden brown.
- Once cooked, let them cool on kitchen roll to catch any excess oil.
- Risotto is easy to roll up when cold, but it’s especially easy if you let it overcook slightly so it releases more starch.
- This should make the insides lovely and creamy too! The perfect way to use up any leftover risotto!
- This risotto recipe is perfect to adapt and make your own. Add any leftover vegetables you might have in the fridge or ones that need using up.