The Best Creamy Mushroom and Pea Arancini Recipe You'll Love - Beard and Bonnet

Ingredients

• 2 cups leftover pea and mushroom risotto, cooled (475 milliliters / 16 ounces)
• ½ cup Japanese breadcrumbs or panko (120 milliliters / 2 ounces)
• 2 tablespoons all-purpose flour or gluten-free flour like buckwheat (30 milliliters)
• ¼ cup water (60 milliliters)
• 1 teaspoon salt
• Canola or other neutral oil, for frying
• 1 cup marinara sauce, for dipping (240 milliliters / 8 ounces)
• Replace breadcrumbs with almond meal or processed gluten-free oats
• Use gluten-free flour instead of all-purpose flour