Ingredients

  • 200g Macphie Plant-Based Cheese Sauce
  • 800g hot vegan veg stock
  • 100g white wine
  • 80g chopped onion
  • 10g olive oil
  • 250g risotto rice
  • 40g vegan parmesan
  • 15g garlic
  • 200g soya milk
  • 200g panko bread crumbs

Method

Makes 10 balls (2-3 servings)

  1. In a hot pan add the oil then onion and fry until softened (not browned).
  2. Add the garlic and rice and fry until rice looks slightly translucent.
  3. Add the wine and allow to reduce until almost fully gone.
  4. Slowly add the stock a ladle at a time – ensure the liquid is absorbed before adding the next ladle.
  5. After all the stock is used then add the Macphie Plant-based Cheese Sauce and simmer for 2 minutes.
  6. Place risotto into a tub, allow to cool then refrigerate for 4 hours.
  7. Portion into 50g cubes then roll each cube into balls.
  8. Refrigerate for another 30 mins.
  9. Dip a ball into the soya milk and then coat with panko breadcrumbs then repeat this action again (double dip).
  10. Repeat this process for each risotto ball then refrigerate again for 15 minutes.
  11. Heat the fryer to 180ºC (356ºF).
  12. Fry each ball for about 5 minutes or until a nice golden colour and core temperature is achieved.