Butternut Squash Arancini

Makes 12

Ingredients

For the risotto

750ml (25fl oz) vegetable stock
2 tablespoons extra virgin olive oil
1 onion, finely diced
3 large sage leaves, chopped
150g (5½oz) butternut squash, cubed
150g (5½oz) arborio rice
1 teaspoon nutritional yeast
100g (3½oz) vegan parmesan-style cheese, grated
salt and freshly ground black pepper

For the arancini

200g (7oz) plain flour, plus extra for rolling if needed
pinch of salt
300ml (10½fl oz) water
200g (7oz) panko breadcrumbs
rapeseed or sunflower oil, for frying
10 sage leaves

To serve

vegan aioli or romesco sauce

Method

Bring the vegetable stock to the boil in a small saucepan over a medium heat, then reduce the heat so that it is barely simmering.

Heat the oil in a heavy-based pan over a low-medium heat. Add the onion and cook gently for 2 minutes until soft and translucent but not coloured.

Increase the heat to medium-high and add the sage and butternut squash. Cook for 5 minutes to caramelise the squash, then ladle in about two thirds of the stock. Cover with a lid and cook for 10-12 minutes until the liquid has evaporated and the squash is soft.

Smash the butternut squash with a wooden spoon to create a chunky mash, then add the rice and stir until well coated with the squash. Add the remaining stock, a ladleful at a time, adding just enough to cover the rice each time. Keep stirring until the rice has fully absorbed the stock before adding the next ladleful. The rice is ready when it has plumped up and is tender on the outside but retains a slight firmness at the centre (al dente). This will take around 15 minutes.

Season with salt and pepper to taste and stir in the nutritional yeast, then take off the heat. The risotto is ready to serve, but if you want to use it to make arancini, it needs to cool completely. Spread the risotto in a thin layer on a tray and put it in the fridge so it cools quickly and doesn’t lose its bite.

Once the rice is completely cold (this will take about 2 hours), stir in the vegan Parmesan cheese.

To shape the arancini, keep a bowl of water close by so you can moisten your hands to help you during the process. Take a couple of tablespoons of rice at a time (around 40g/11⁄2oz) and shape into a ball. Set aside on a plate or tray while you roll the rest. (If you find the mixture is too wet to shape properly, you can roll the balls in a little flour to help.)

To make the batter, combine the flour, salt and water in a bowl. Mix thoroughly with a whisk to prevent any lumps from forming. Scatter the panko breadcrumbs on to a plate or into a shallow bowl.

Dip the arancini into the batter, one at a time, making sure that you cover them completely, then roll in the panko breadcrumbs to coat.

Pour oil into a large saucepan to a depth of 7.5-10cm (3-4in) and place over a medium heat. Heat the oil to 180°C (350°F). If you don’t have a cooking thermometer, you can test to see if it’s ready by dropping in a small cube of white bread. It should bubble and turn golden, but the oils should not spit or smoke.

Fry the arancini one at a time, or two at a time at most, so as not to lower the temperature of the oil by overcrowding the pan. Fry for 5-8 minutes until golden brown, then drain on a plate lined with paper towels while you cook the rest.

Turn off the heat and allow the temperature of the oil to come down to 160°C (320°F) (this will take 2-5 minutes), then deep-fry the sage leaves for 2 minutes until crisp.

Serve the arancini with the fried sage and a side of aioli or romesco, for dipping.

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