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BROAD BEAN, PEA & COCONUT ‘BACON’ ARANCINI
BROAD BEAN, PEA & COCONUT ‘BACON’ ARANCINI
NF
Serves:4
For the risotto:
• 1 large white onion, peeled and finely chopped
• 4 cloves garlic, peeled and finely chopped
• 55g (¼ cup) non-dairy butter
• 2 tbsp olive oil
• 250g (1 ¼ cups) Arborio rice
• 250ml (1 cup) vegan, dry white wine
• 75g (½ cup) frozen petit pois, blanched in boiling water
• 75g (½ cup) frozen broad beans, blanched in boiling water
• 1l (4 ¼ cups) hot vegetable stock