Begin by frying the leek and garlic together in a little olive oil. Once the leek is translucent add the rice and stir until it has been coated with oil. At this point add the wine and cook until wine has been absorbed. Now add vegetable stock and repeat this process.

Once the rice has become soft, but retains a little bite, add the peas and cook for a few more minutes longer. Stir a little oil and parmesan and remove from the heat. Put the lid on and allow it to stand for 2-3 minutes.

Preheat the oven to 180ºC. Place the breadcrumbs evenly on a baking tray and bake for around 5 minutes to toast

Place the flour and oat milk into separate dishes in preparation. Roll the leftover risotto into balls. Coat the balls one by one in the flour, then the oat milk and then roll them in the toasted breadcrumbs. Repeat this process and make all the balls.

Now in a non-stick pan, fry these balls using olive oil. Keep an eye on the arancini in the pan, turning when golden brown. Once cooked add them to a place on top of kitchen roll to soak up any excess oil