Asparagus gives a unique and fresh flavour to the cream filling. And it also comes with many health benefits.
In a large pan, sizzle 1 tbsp of olive oil with finely chopped onions. Then, add the arborio rice and turmeric, and stir it for a few minutes.
Pour a ladle of hot vegetable stock in the pan with the rice and mix well. Allow each ladleful to become absorbed before adding the next and continue to do so until the rice is cooked through.
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Season the arancini risotto with salt and pepper and spread it flat over a baking dish or tray. Cover it with cling film and place it in the fridge while you prepare the filling.
Sizzle 1 tbsp of olive oil with crushed garlic and add sliced asparagus. Cook for 10 minutes.
Blitz half of the asparagus with the soaked and drained cashew nuts, lemon zest, and 1 tbsp of oil.
To make one rice ball, scoop a portion of the rice into your hand and place one teaspoon of cashew cream in the centre. Then, add a few cooked asparagus bits and seal the ball by wrapping the rice around the filling.
Whisk the flour with water to make a smooth batter in one bowl. In another bowl, mix breadcrumbs with sesame seeds, garlic powder, and parsley.
Dip each rice ball in the batter and then roll it into the coating mix.
Bake the prepared balls for 30 minutes at 180°C (355°F). Remove from the oven and allow to cool down a few minutes over a wire rack.
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