Zucchini-Spinach Risotto Cakes (Vegan)

Step 1: RISOTTO; Heat 2 teaspoons olive oil in a large pot over medium heat (or use as much oil as you want); add onions and garlic; cook until onion is translucent.

Step 2: Add zucchini and spinach and cook for 5-7 minutes, until zucchini is tender. After vegetables are cooked, remove from pot and set aside.

Step 3: Keep pot over medium high heat, and add vegan margarine and remaining 2 teaspoons olive.

Step 4: Once margarine has melted, add the arborio rice. Cook rice until translucent; this helps release some of the starches to make the risotto creamier.

Step 5: Add 1 cup of broth (or wine) to the rice; cook until all liquid is absorbed, stirring frequently.

Step 6: Add another cup of broth, cooking until all liquid is absorbed, stirring frequently. Repeat until all 7 cups of broth have been used (this can take anywhere from 30-45 minutes).

Step 7: Once rice is cooked and creamy, add vegetables back to pot and stir to combine.

Step 8: Take 2 cups of risotto, spread it on a plate and let cool in the refrigerator, either overnight or until completely cold. Save the rest of the risotto for another meal on its own.

Step 9: PREPARING THE RISOTTO BALLS; place about 1 1/2 cups of panko breadcrumbs on a plate.

Step 10: Dice mozzarella into cubes about 1/2 inch in size.

Step 11: Using a generous 2 tablespoons of cold risotto for each, shape approximately 24 risotto balls. You may have more or less, depending on how big you make them.

Step 12: After you've shaped the balls and let them sit on some plates then push a cube of vegan mozza cheese into each ball, and then reshape the risotto around to cover the Teese.

Step 13: Dredge the balls in panko and then press them down to make them a wee bit flatter.

Step 14: Heat olive oil in a large non-stick skillet over medium high heat.

Step 15: Cook 12 risotto balls at a time, covered. Cook first side until golden brown, about 5 minutes.

Step 16: Cook uncovered until crisp on the other wide, about 3 minutes.