Dairy-Free Arancini

Indulge in the savory perfection of Dairy-Free Arancini, a crispy, golden appetizer that’s entirely plant-based and bursting with flavor. This recipe offers a creamy risotto core infused with nutritional yeast for a cheesy, dairy-free kick, complemented by sweet pops of peas. Each delectable rice ball is coated in crunchy breadcrumbs and fried to perfection, ensuring a satisfying bite every time. Ideal as a comforting snack or a crowd-pleasing party appetizer, these arancini are made with simple ingredients like Arborio rice, vegetable broth, and unsweetened almond milk, promising a dairy-free twist on the classic Italian dish. Serve warm and watch them disappear in minutes!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1.5 cups Arborio rice
• 4 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 0.25 cup Nutritional yeast
• 0.5 cup Frozen peas, thawed
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Breadcrumbs (ensure dairy-free)
• 0.5 cup Flour
• 1.5 cups Unsweetened almond milk
• 2 cups Canola oil (for frying)

Directions

Step 1

In a large saucepan, heat olive oil over medium heat and add finely chopped onion. Cook until the onion is translucent, about 5 minutes. Add minced garlic and cook for another 1 minute.

Step 2

Add Arborio rice to the saucepan and stir for about 2 minutes until the rice is well-coated and lightly toasted.

Step 3

Gradually add the vegetable broth to the rice, one ladleful at a time, stirring frequently. Wait until most of the broth is absorbed before adding more. Continue until the rice is al dente and creamy, about 18-20 minutes.

Step 4

Stir in nutritional yeast, thawed peas, salt, and black pepper. Mix well and remove from heat. Allow the risotto to cool completely, about 30 minutes.

Step 5

Once cooled, form the risotto into balls about the size of a golf ball.

Step 6

Set up a breading station with three shallow dishes: one with flour, another with almond milk, and the last with breadcrumbs.

Step 7

Roll each rice ball in the flour, then dip into the almond milk, and finally coat thoroughly with breadcrumbs.

Step 8

Heat canola oil in a large, deep pan over medium-high heat until it reaches 350°F (175°C).

Step 9

Fry arancini in batches, without overcrowding the pan, until golden brown and crispy, approximately 3-4 minutes per batch.

Step 10

Remove the arancini from the oil using a slotted spoon and drain on paper towels.

Step 11

Serve warm as a tasty appetizer or side dish. Enjoy your dairy-free arancini!

Nutrition Facts

Serving size	(2543.5g)

Amount per serving	% Daily Value*
Calories	6166.1

Total Fat 521.2g	0%
Saturated Fat 41.1g	0%
Polyunsaturated Fat 6.5g
Cholesterol 0mg	0%
Sodium 5836.1mg	0%
Total Carbohydrate 320.2g	0%
Dietary Fiber 28.3g	0%
Total Sugars 34.8g
Protein 62.0g	0%

Vitamin D 131.8IU	0%
Calcium 974.0mg	0%
Iron 19.8mg	0%
Potassium 2717.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.4%

Protein: 4.0%

Carbs: 20.6%