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A gluten-free version of a staple of Sicilian cuisine.
Preheat the oven to 220/200C fan.
Slice the butternut squash into small chunks, and place them onto a baking tray. Drizzle with 2 tbsp garlic infused olive oil and place into the oven for 20 minutes.
Meanwhile, place 1 tbsp of garlic infused oil into a large frying pan along with the passata, stock and white wine vinegar. Bring to the boil and then reduce to a simmer. Add the risotto rice and stir gradually.
Simmer for around 20 minutes, or until the sauce has completely reduced to a sticky consistency and the rice is cooked. Add a splash of water if the mixture reduces before the rice has cooked.
Mix the roasted butternut squash into the mixture, and stir in the vegan cream cheese before allowing the risotto to cool completely.
Break the buckwheat crispbreads into small pieces, add to a blender and blitz until they resemble fine breadcrumbs. Add them into a small bowl.
Place the chestnut flour into a small bowl. In a separate small bowl, add the aquafaba..
Using your hand, roll a spoonful of the risotto to the size of a golf ball. Roll it in the bowl of chestnut flour, then in the aquafaba, and then in the buckwheat breadcrumbs.
Repeat with the remaining risotto mixture until you’ve created about 12 arancini balls.
Transfer to a tray lined with baking paper. Place into the oven for 15 minutes until golden.
Enjoy the arancini warm, and serve with some chilli jam for dipping.