Cook the garlic and onion for 2-3 minutes in a pot.

Mix in the risotto and cook for another 2-3 minutes. Then mix in the white wine and lemon zest and cook for another 2-3 minutes. Mix the pot regularly while cooking to be sure it doesn't stick to the pot.

Slowly mix in a quarter of the vegetable stock at a time to finish cooking the risotto. Your risotto will be finished cooking once it soaks up most of the liquid.

Once the risotto is cooked, scoop the risotto into balls onto a baking tray.

Let the risotto balls sit in the freezer for approx. 15 mins or fridge for approx. 1 hour

In a separate bowl, mix the batter mixture: alternative milk, flour, and corn starch and prepare the crumb mixture: breadcrumbs and nutritional yeast.

(Optional) If you want to add additional cheese in the middle, press a hole into the centre of the balls to place cheese inside the balls.

Use one hand to dip the risotto balls into the mixture and another hand to place on the crumb mixture so that your hands don’t get too sticky. Once the crumb mixture is spread generously onto the risotto balls, place on baking tray.

Bake for 35-45 mins.

Serve with a sauce or on its own. Recommendation for sauce is pesto or marinara sauce.