Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "ac41cab2aee94017ac69cc79a8751e24",
    "updated": "2025-04-24T01:49:52.391Z",
    "title": "Butternut Squash Arancini with Vegan Mozzarella",
    "subtitle": "A delightful party appetizer. These crispy risotto balls are a guaranteed hit! Use gluten-free breadcrumbs for a gluten-free option.",
    "description": null,
    "ingredients": [
      {
        "section": "FOR THE RISOTTO",
        "ingredients": [
          "butternut squash",
          "olive oil",
          "banana shallots, finely chopped",
          "garlic cloves, crushed",
          "risotto rice",
          "vegan-friendly white wine",
          "hot vegetable stock, plus a little extra",
          "nutritional yeast (optional)",
          "sun-blushed tomatoes, chopped",
          "handful of chopped parsley",
          "chopped preserved lemon (optional)",
          "panko or gluten-free breadcrumbs",
          "sea salt and pepper"
        ]
      },
      {
        "section": "FOR COATING",
        "ingredients": [
          "chickpea (gram) flour",
          "panko breadcrumbs"
        ]
      },
      {
        "section": "FOR THE VEGAN MOZZARELLA",
        "ingredients": [
          "raw cashew nuts",
          "filtered cold water",
          "cold non-dairy milk",
          "tapioca starch",
          "nutritional yeast",
          "dried onion powder",
          "white miso",
          "lemon juice",
          "sea salt and white pepper",
          "garlic powder",
          "vegetable oil, if frying"
        ]
      },
      {
        "section": "FOR THE CRISPY SAGE",
        "ingredients": [
          "fresh sage leaves",
          "rapeseed oil"
        ]
      },
      {
        "section": "TO SERVE",
        "ingredients": [
          "cranberry and orange sauce"
        ]
      }
    ],
    "instructions": [
      "Begin by roasting the butternut squash. Preheat the oven to 180°C (350°F). Halve the squash lengthwise and remove the seeds. Rub the cut surface with vegetable oil and place cut-side down on a baking sheet. Roast for 1 hour, or until tender.",
      "While the squash roasts, you can start the risotto. Heat olive oil in a large saucepan over medium heat. Sauté the chopped shallots and crushed garlic until softened, stirring frequently to prevent burning.",
      "Add the risotto rice to the softened shallots and garlic. Stir for about 1 minute, ensuring the rice is well coated in the oil. Pour in the vegan white wine and stir occasionally until absorbed.",
      "Gradually add the hot vegetable stock, one ladleful at a time, stirring continuously until each ladleful is absorbed before adding the next. This process should take approximately 20 minutes. The risotto should become creamy.",
      "If the rice isn't fully cooked after all the stock is absorbed, add a little more stock and continue cooking. Once the rice is tender, gently stir in the roasted butternut squash and nutritional yeast (if using). Season with salt and pepper to taste.",
      "Spread the cooked risotto on a greaseproof-lined baking tray and let it cool for 30 minutes before refrigerating for at least 2 hours.",
      "To prepare the vegan mozzarella, quickly soak the cashews in boiling water for 20 minutes. Drain and blend them with the filtered water, non-dairy milk, tapioca starch, nutritional yeast, onion powder, white miso, lemon juice, salt, white pepper, and garlic powder until smooth.",
      "Transfer the blended mixture to a non-stick saucepan and cook over medium heat, stirring constantly for 8-10 minutes, until thickened and pulling away from the sides. Transfer to a sandwich bag and set aside.",
      "Once the risotto is chilled, combine it with the chopped sun-blushed tomatoes, parsley, preserved lemon (if using), and breadcrumbs. Mix gently. Divide the mixture into approximately 100g (3½oz) balls.",
      "Fill each risotto ball with the vegan mozzarella. Create a small opening in each ball and pipe in about two teaspoons of the mozzarella, then seal the opening.",
      "To coat the arancini, prepare a chickpea flour mixture by whisking the flour with enough water to create a sticky consistency, similar to an egg wash. Place the breadcrumbs in a separate bowl. Dip each arancini in the chickpea flour mixture, then roll in the breadcrumbs until fully coated.",
      "Bake the coated arancini at 180°C (350°F) for 15 minutes or fry in a deep fryer at 170°C (340°F) for 4 minutes, until golden brown and crispy.",
      "Fry the sage leaves in the hot oil used for frying the arancini (or in a separate pan with a little oil if baking) until crisp. Drain on kitchen paper. Serve the arancini immediately with the crispy sage leaves and cranberry-orange sauce."
    ],
    "notes_ingredients": "Gluten-free breadcrumbs can be used.",
    "notes_instructions": null
  }
]