For the risotto:
3 tbsp garlic infused olive oil (if you don’t have this in your cupboard, just fry 3 tbsp olive oil with 1 clove garlic for 5 mins on a low heat, before removing the clove).
1 butternut squash
1 tbsp white wine vinegar
750ml vegetable stock
200g risotto rice
50g vegan cream cheese
Chilli jam, to serve
For the coating:
- Preheat the oven to 220/200C fan.
- Slice the butternut squash into small chunks, and place them onto a baking tray. Drizzle with 2 tbsp garlic infused olive oil and place into the oven for 20 minutes.
- Meanwhile, place 1 tbsp of garlic infused oil into a large frying pan along with the passata, stock and white wine vinegar. Bring to the boil and then reduce to a simmer. Add the risotto rice and stir gradually.
- Simmer for around 20 minutes, or until the sauce has completely reduced to a sticky consistency and the rice is cooked. Add a splash of water if the mixture reduces before the rice has cooked.
- Mix the roasted butternut squash into the mixture, and stir in the vegan cream cheese before allowing the risotto to cool completely.
- Break the buckwheat crispbreads into small pieces, add to a blender and blitz until they resemble fine breadcrumbs. Add them into a small bowl.
- Place the chestnut flour into a small bowl. In a separate small bowl, add the aquafaba..
- Using your hand, roll a spoonful of the risotto to the size of a golf ball. Roll it in the bowl of chestnut flour, then in the aquafaba, and then in the buckwheat breadcrumbs.
- Repeat with the remaining risotto mixture until you’ve created about 12 arancini balls.
- Transfer to a tray lined with baking paper. Place into the oven for 15 minutes until golden.
- Enjoy the arancini warm, and serve with some chilli jam for dipping.