Squash & Orange Arancini - Vegan Recipe Club

Name: Squash & Orange Arancini - Vegan Recipe Club
Ingredients: Arancini; 650g/3¼ cups arborio or carnaroli rice; 300g/10.5 oz cooked squash purée (use around 1 small butternut squash – unsalted); 2L/8½ cups (approx.) vegan stock (unsalted); 1 tbsp vegan white wine (optional); 13g (2 tsp approx.) salt + more to taste; 2 garlic cloves, puréed; 2 tbsp vegan butter; 1 tsp black pepper; 1 tbsp nutritional yeast; 1 tbsp orange juice; Pinch of nutmeg; Zest of ½ an orange; Fresh thyme sprigs (optional); 100g/1¼ cups vegan cheese, grated; Vegetable oil for frying; Coating; 70g/½ cup plain flour (use gluten-free if needed); 140ml/½ cup water; 200g/1¾ cups breadcrumbs (use gluten-free if needed); Note: if you have time, I would recommend making the risotto a day ahead so it will cool down completely and arancini will be easier to shape

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Crispy on the outside, soft and flavourful on the inside with a gooey and cheesy heart. These squash and orange arancini are a crowd-pleaser and will surprise you with their...

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Ingredients

Arancini
650g/3¼ cups arborio or carnaroli rice
300g/10.5 oz cooked squash purée (use around 1 small butternut squash – unsalted)
2L/8½ cups (approx.) vegan stock (unsalted)
1 tbsp vegan white wine (optional)
13g (2 tsp approx.) salt + more to taste
2 garlic cloves, puréed
2 tbsp vegan butter
1 tsp black pepper
1 tbsp nutritional yeast
1 tbsp orange juice
Pinch of nutmeg
Zest of ½ an orange
Fresh thyme sprigs (optional)
100g/1¼ cups vegan cheese, grated
Vegetable oil for frying
Coating
70g/½ cup plain flour (use gluten-free if needed)
140ml/½ cup water
200g/1¾ cups breadcrumbs (use gluten-free if needed)
Note: if you have time, I would recommend making the risotto a day ahead so it will cool down completely and arancini will be easier to shape