Squash and Sage Arancini Risotto Balls

1. Peel and cube the butternut squash and place it onto a roasting tin. Drizzle with a little olive oil and sprinkle with sea salt, then roast in the oven for 25-30 minutes or until soft and golden.

2. Heat 1 Tbsp dairy-free butter in a large butter in a large pan and saute the shallots for 2 minutes, then add the crushed garlic and cook for another minute. Add the fresh sage leaves and allow for them to slightly crispen on the edges, then deglaze the pan with the vegan white wine.

3. Roughly mash the roasted squash with the back of a fork and add to the pan. Then sprinkle in the risotto rice and stir to roughly combine everything.

4. Slowly add about 1/5 of the stock to the pan and stir to combine. Gradually add the stock to the pan whilst stirring continuously for the next 10-15 minutes, allowing for the liquid to lightly simmer until the majority of the liquid is soaked up and the rice cooked.

5. Set aside to cool in a large bowl. Add 5 Tbsp of the breadcrumbs to the mix and stir to combine.

6. In a tall pan with a lid, heat about 750ml of vegetable oil over a low heat. Place the rest of the breadcrumbs into a bowl and and form risotto balls with your hands. Coat these in breadcrumbs and carefully drop them into hot oil. Fry until crispy for 3-4 minutes each, then place onto a kitchen towel to drip off any excess oil. Put them in the oven at 100 C until all of them are done and ready to eat! Serve with Bruschetta.