Step By Step: Broad Bean, Pea And Coconut ‘Bacon’ Arancini

Nutritional Information:

Per 100g

Calories 233 Fat 8.6g Saturates 2.8g Carbohydrates 28g Sugars 1.9g Protein 6.9g Salt 0.74g


Ingredients

Method

1

In a large saucepan, melt the oil and butter together over a medium heat. Add the onions, garlic and a pinch of salt and gently cook until softened.

2

Add the rice to the pan and stir well for a few minutes to fully coat each grain in the buttery oil.

3

Pour in the wine and allow to bubble for a minute to reduce. Add a ladleful of stock to the rice and stir until it has been almost absorbed.

4

Continue to add ladlefuls of the stock and stirring the rice until the stock has all been used and the rice is just cooked- this should take around 18 minutes.

5

Stir through the peas, broad beans, nutritional yeast, herbs and seasoning. For extra creaminess, stir in a tbsp of non-dairy butter. Leave to cool

6

Preheat oven to 180°C (Gas Mark 4, 350°F). In a small bowl, mix together all the coconut bacon ingredients until the coconut is well coated in the marinade. Spread out on a baking sheet and transfer to the oven to cook for 10 minutes, stirring half way through the cooking time. Set aside, once cooked, and leave to cool before adding to the risotto.

7

Once the risotto is cool enough to handle, take heaped tablespoons of the mixture, roll into balls and arrange on a plate or tray lined with parchment paper. Transfer to the freezer for 30 minutes to firm up.

8

Place the breadcrumbs in a shallow bowl and mix together the gram flour, nutritional yeast, water and seasoning in another to make a smooth batter. In a heavy based pan, heat 2cm of vegetable oil until a few breadcrumbs sizzle when they touch the oil.

9

Dip each ball of rice into the batter, letting any excess run off, and then roll in the breadcrumbs to coat evenly. Carefully lower into the hot oil and cook, in batches, until golden brown and piping hot all the way through. Once cooked, remove with a slotted spoon or tongs and drain on kitchen paper. Keep warm while you cook the rest.

10

Serve warm, with dairy-free pesto to drizzle over.

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