Pulled Oats® filled arancini
Southern Italian risotto. Risotto is mainly a Northern Italian affair, so when the South Italians eat it they make sure to deep-fry it in small balls called arancini (orange in Italian). It has to do with the heat, we assume.
prep time 30 min
Ingredients
- 300 g rice
- 240 g Pulled Oats® Nude
- 100 g shallot, chopped
- 1 l vegan broth
- olive oil for frying
- 200 g vegan parmesan, grated
- 2 tsp cinnamon
- 2 chili, chopped
- 20 g parsley, chopped
- 2 orange, pressed and zest
- 4 dl panko
- 6 dl tomato sauce
- 100 g roasted pine nuts
- cooking oil
Instructions
- Make a risotto with brown shallots and vegan broth, taste with orange juice and grated peel. Finish with grated vegan parmesan. Cool down.
- Roast Pulled Oats® on medium-high heat with cinnamon and chilli, finish with parsley.
- Roll about 30 g of rice balls that you fill with about 10 g of Pulled Oats®. Then roll the balls in panko.
- Fry them until they float up, serve with tomato sauce and garnish with pine nuts and more parsley.
Categories: Appetizer, Christmas, Festive, Lactose-free, Mediterranean, Milk-free, Side dish, Snack, Snacks, Vegan, Vegetarian
In this recipe we used: Pulled Oats® Nude 240 g
