Keyword: easy, gluten free, make ahead, risotto, vegan
Servings: 12balls
Ingredients
Risotto
1packet (250g)pre cooked brown rice
75gcream cheeseI used Nush
1/2veg stock cube
300mloat milk
60mlwhite wine
1/2onionfinely diced
Small garlic cloveminced
1tbspolive oil
Salt + pepper
'Egg' coating
1/2cupchickpea flour
90mlwater
Breadcrumbs
1cupbreadcrumbsI used gf brown
1.5tbspolive oil
Tomato Sauce
1cuptomato passata
1small garlic cloveminced
1.5tbspbalsamic vinegar
Salt and pepper
Pesto mayo
1/4cupmayo
1tbspgreen pesto
Extra toppings
Spring onionssliced
fresh parsleychopped
Parmesan cheesegrated
Instructions
Risotto
In a medium saucepan sweat onion in oil for 3 mins. Add in the wine and reduce down for 2 mins. Add in rest of ingredients, simmer on high, stirring regularly for around 8 mins or until the liquid has reduced right down, you want to take it a lil further than a normal risotto as we need it sticky and not runny to be able to roll it into balls. Chill in a container until cooled and set. Once set roll into 40g (2tbsp) balls.
Breadcrumbs
Preheat oven to 180c. Mix ingredients together in a bowl then spread on a large baking tray. Pop in the oven for around 10 mins, checking and stirring regularly to prevent burning. You are looking to get them light brown and crunchy but not too dark as they're going back in the oven.
Coating
Whisk ingredients together in a shallow bowl just before coating. Coat balls in the 'egg' wash with one hand and then coat in breadcrumbs with the other. Pop on a baking tray. Repeat till all 12 are done. Whack in the oven for 15 mins. Best eaten warm.
Tomato sauce
Add all ingredients into a small frying pan, simmer for 5 mins then tip into a bowl.
Pesto mayo
Mix ingredients together in a bowl.
Notes
Make ahead: The risotto can be made up a few days in advance or even better use up leftover risotto you had for a dinner! The balls can be coated in advance and baked when ready to eat.Storage: I haven't tried freezing these, if you'd like to try freezing I suggest freezing made up balls before baking in the oven. Cook from frozen for around 25-30 mins or until hot in the middle.