450g Arborio rice

900ml veg stock, warm

50g butter

splash white wine

salt & pepper

5 spring onions, finely chopped

100g peas

150g finel grated Italian parmesan style veg cheese

50g mascarpone

2 beaten eggs

flour for rolling

200g brioche breadcrumbs

For the pesto

bunch basil leaves

1 tbsp pine nuts

125g pecorino,grated

175ml extra virgin olive oil

clove garlic

serve with mustard mayo


1. Melt the butter in a heavy bottom pan. Add the rice and cook for a couple of minutes on a low heat. When the rice starts to become a little translucent around the edges, add the wine and cook for another minute.

2. Add a ladleful of warm stock (it must be warm to enable the rice to cook properly). When all the liquid’s been absorbed add more and continue doing this until all the stock is used and/or the rice is tender.

3. Next, fold in the spring onion, peas, cheese and season well. Stir in a few spoonfuls of pesto, then let the rice cool

4. Roll into 30mm balls, then flour, egg, crumbs. Deep fry 4-6 mins, season and serve with dipping mustard mayo

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