For the garlic dip

  • 1 whole garlic bulb
  • 100g plain unsweetened soya yogurt
  • 1 lemon
  • 1 tsp olive oil
  • 15g chives, finely chopped

For the arancini

  • 20g dried porcini mushrooms
  • 1 tbsp olive oil
  • 250g mushroom mince
  • 5 sprigs fresh thyme, leaves only
  • 1 onion, finely chopped
  • 200g Arborio rice
  • 50ml dry sherry
  • 250g grated cheddar-style vegan cheese
  • 45ml soya milk
  • 50g soft vegan cheese
  • 100g panko breadcrumbs
  • 2 litres sunflower oil


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Place the whole garlic bulb with seasoning in a piece of tin foil and wrap tightly. Place on a baking tray and bake for 45 minutes. Once cooked and very soft to the touch, leave out to cool. 

  2. 2

    Add the porcini mushrooms to 1¼ litres of boiled water and leave to soak for 20 minutes. Save the porcini for another use and keep the mushroom stock on a low heat. 

  3. 3

    Heat half the olive oil in a large heavy bottomed pan on a medium heat. Add the mushroom mince and thyme leaves, season and cook for 8 minutes until browned. Transfer to a bowl and set aside. 

  4. 4

    Add the remaining olive oil to the same pan. Once hot, add the onions and sweat for 5 minutes until soft but not coloured. Add the rice to the pan and stir for 2 minutes to coat. Increase the heat slightly and add the sherry, letting it bubble away until almost completely reduced. 

  5. 5

    Add the first ladle of stock, stirring often. When it has been almost all absorbed, add another ladle. Continue for 20 minutes until the rice is cooked al-dente. Remove the pan from the heat. Add the cooked mushroom mince, vegan cheese and seasoning and mix well. Transfer to a baking dish and set aside to cool uncovered for 1 hour, then cover and transfer to the fridge for at least 4 hours.

  6. 6

    Meanwhile, squeeze the flesh out of the skin of the garlic bulb. Place in a bowl with the yogurt, lemon juice and olive oil. Mix to combine and season to taste.

  7. 7

    Place the soya milk and soft vegan cheese in a bowl and beat with a fork until combined. Add the panko breadcrumbs to a second bowl. Form a ball of cold risotto in your hands, dip in the wet mix and cover with the breadcrumbs. Repeat to make 22 arancini. Transfer to a lined baking tray and chill in the fridge for 30 minutes. 

  8. 8

    Heat the vegetable oil in a heavy-based deep saucepan to 170°C. Add 4-5 arancini to the oil and fry until golden and crisp all over. Remove from the oil with a slotted spoon and place on kitchen paper. Mix the chives through the dipping sauce and serve alongside the arancini. 

Nutritional Details

Each serving provides
  • Energy 1055kj 252kcal 13%
  • Fat 20.5g 29%
  • Saturates 4.7g 24%
  • Sugars 0.7g <1%
  • Salt 0.31g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1185kj/283kcal

Each serving provides

14.0g carbohydrate 0.7g fibre 2.6g protein

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