Spring Free Pea & Asparagus Risotto & Arancini Balls

risotto pea asparagus

Servings: 4


Risotto ingredients;

  • 250g aborio rice washed
  • 1 tbsp olive oil
  • 2 onions chopped roughly
  • 4 cloves garlic sliced
  • 3 tbsp white wine – I used flat processco
  • 4 Cups veg stock
  • 1 small preserved lemon chopped finely (optional)
  • 4 tbsp nutritional yeast
  • Juice 1/2 lemon
  • 1 tsp Sea salt
  • Lots of Black pepper
  • 1 tsp tamari
  • 3 cups frozen peas
  • 1 tbsp olive oil
  • Big handful fresh mint chopped roughly

To cook the veg;

  • 1 Courgette chopped finely
  • Big handful asparagus sliced in half or quarter lengthways
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • Twist black pepper


To make the arancini;

  • 1 cup breadcrumbs – I like to use a few days old sourdough gluten free bread. Just break up a little and add to your food processor and blitz until you get a fine crumb.
  • 3 tbsp nutritional yeast
  • 1 tbsp sesame seeds – I used black
  • Big pinch Chilli flakes
  • 1 tsp sea Salt
  • 1 tbsp olive oil

For the dip;

  • 3 tbsp coconut yogurt
  • 2 tbsp shredded fresh mint
  • 1 tbsp capers
  • Squeeze lemon
  • Big pinch sea salt
  • Drizzle olive oil



To make the risotto;

  1. Add the oil to a large pan (with a lid) on a low to medium heat then add in the chopped onions. Fry for 8-10 minutes until soft.
  2. Next add the garlic and fry for a minute then add rice and stir for a minute then add in the wine. Stir to combine thoroughly.
  3. Add the preserved lemon. Add 1 cup at a time of stock at a time until all the liquid is absorbed.
  4. Fry the courgette in a little oil until its soft and browning.
  5. When the rice is nearly the consistency you like it add in the lemon juice, nutritional yeast, salt and pepper, peas, courgette & olive oil and stir well.
  6. You can eat at this stage but I recommend (If you want a super gooey, soft and comforting Risotto) turn off the heat and pop the lid on and let it sit for 10 -15 minutes while you cook the asparagus .
  7. Add the asparagus to a frying pan with a little oil and allow to char a little on all sides.
  8. Stir in the mint then top with the asparagus, lots of cashew Parmesan, a drizzle of olive oil and toasted seeds.

To make the arancini

  1. Scope up and squish a small amount of the Risotto together in your hands then roll the into balls – not too big or they may break up. Place the balls on a plate ready for rolling.
  2. Add the bread crumbs (gluten free), sesame seeds, nutritional yeast, salt and chilli flakes to a bowl. Mix to combine thoroughly.
  3. Add individual balls to the mix and roll around to coat. Repeat.
  4. Add the olive oil to a large flat bottom frying pan and then add the balls. Fry on a low to medium heat for a few minutes on each side until crispy. You may need to do this in batches, if so add a little more oil if needed.
  5. Remove from the pan and place on a large baking tray.
    Bake for 10 minutes on Gas mark 4

To make the mint dip;

  1. Mix everything in a small bowl

Author- rebelrecipes.com/spring-green-pea-asparagus-risotto-arancici-balls-vegan/