INGREDIENTS
- 2 tsp olive oil
- 15g unsalted vegan butter
- 1pc chopped onion
- 1pc chopped garlic
- 350g risotto rice
- 150ml white wine
- 1.2L vegetable stock
- 150g grated HerbYvore Just Like Parme
- 1 lemon zest
- 180g cubed HerbYvore Just Like Mozzarella
- 40g coriander chopped
- 3g black pepper crushed
METHOD
- Heat up non stick pan with medium heat. Add in olive oil and sauté diced onion followed by chopped garlic till fragrance.
- Add in risotto rice, chopped coriander, black pepper (crushed) and toss well.
- Add in 1/4 portion of vegetable stock, toss well, and let it reduce.
- Add in second portion of vegetable stock, toss, reduce well (thickening and intensifying the flavour of a liquid mixture), and add in third portion of vegetable stock to reduce again.
- Add the last portion of vegetable stock, reduce slightly, and add in vegan butter and grated HerbYvore Just Like Parme.
- Toss well and reduce to required consistency.
- Let finished product cool before transferring to chill in the fridge.
- Take chilled product and roll into required size (balls), include a cube of HerbYvore Just Like Mozzarella into the middle of each ball.
- Add plain flour and water in a bowl to get a thick mixture.
- Put balls into flour mixture and coat evenly.
- Place well coated balls into breadcrumbs toss well.
- Deep fry finished product in oil till golden brown.
- Add a side of salad, and enjoy!