Rice: Arborio 400gram
Greens: 350g-500g frozen peas and 250g fresh spinach.
Fresh mint leaves, 2 or 3 onion, and lemon juice/zest.
Finish: plant-based cream.
Step-by-Step Instructions
Prep the Puree: Blend half the peas, the spinach, and the mint with a ladle of hot stock until smooth.
Sauté Aromatics: Sauté finely chopped onion and garlic in olive oil for 5-7 minutes until soft.
Toast Rice: Add the rice and cook for 1-2 minutes until the edges are translucent.
Add Liquid: Gradually add hot stock, one ladle at a time, stirring frequently until the rice is creamy but still has a slight bite (approx. 45min).
add the soy cream and juice of 1/4 of a lemon. mix thoroughly
Allow to cool fully and dry out a bit, overnight in fridge is best.
Batter mix:
200ml soy milk unsweetened
50g flour
3 tbsp cornflour
1tbsp vegeta
salt and pepper
make balls, dredge in batter then coat in pankow breadcrumbs. I shallow fried then finished in the oven on 100c for 15 mins to ensure they're fully reheated evenly.
by donginandton