Dairy-Free Fried Risotto Balls (Arancini)

Transform your leftover risotto into irresistible Dairy-Free Fried Risotto Balls (Arancini), a crispy, golden appetizer that’s completely free of dairy but full of rich, savory flavor. These bite-sized delights feature a creamy, cheesy interior thanks to dairy-free mozzarella, nutritional yeast, and aromatic parsley, all wrapped in a perfectly crunchy panko breadcrumb coating. Crafted with arborio rice and cooked to creamy perfection using a classic risotto preparation, these arancini are then breaded and fried until irresistibly crispy. Perfect as a party snack or served alongside your favorite dipping sauce, they’re a crowd-pleasing treat for plant-based eaters and dairy-free diners alike!

Nutriscore Rating: 68/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 cup arborio rice
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 0.5 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons nutritional yeast
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup dairy-free mozzarella cheese, shredded
• 2 tablespoons fresh parsley, chopped
• 0.5 cup all-purpose flour
• 0.5 cup unsweetened almond milk
• 1 cup panko breadcrumbs
• None as needed vegetable oil, for frying

Directions

Step 1

In a medium saucepan over medium heat, warm the vegetable broth and keep it at a gentle simmer.

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.

Step 3

Add the arborio rice to the skillet and toast it by stirring for about 2 minutes until the edges of the rice grains begin to turn translucent.

Step 4

Begin adding the hot vegetable broth to the rice a ladleful at a time, stirring continuously. Allow each addition of broth to be absorbed before adding the next.

Step 5

Continue this process until the rice is creamy and al dente, about 18-20 minutes. You may not use all the broth. If the rice finishes cooking but is still a bit too firm, add more broth or water, 1/4 cup at a time until done.

Step 6

Stir in the nutritional yeast, salt, black pepper, dairy-free mozzarella, and chopped parsley. Mix until the cheese is melted and well combined. Remove from heat and allow to cool slightly.

Step 7

Once the risotto is cool enough to handle, use your hands to shape it into small balls, about 1 1/2 inches in diameter.

Step 8

Prepare a breading station with three bowls: one with all-purpose flour, one with almond milk, and one with panko breadcrumbs.

Step 9

Dip each risotto ball into the flour first, then into the almond milk, and finally into the panko breadcrumbs, ensuring each ball is evenly coated.

Step 10

In a deep skillet or pot, heat vegetable oil to 350°F (175°C) over medium-high heat.

Step 11

Carefully add the risotto balls to the hot oil, a few at a time, ensuring not to crowd the pan. Fry until golden brown and crisp, about 3-4 minutes per batch.

Step 12

Use a slotted spoon to transfer the arancini to a paper towel-lined plate to drain any excess oil.

Step 13

Serve warm with your favorite dipping sauce or enjoy as is.

Nutrition Facts

Serving size	(1303.8g)

Amount per serving	% Daily Value*
Calories	1449.4

Total Fat 50.8g	0%
Saturated Fat 16.0g	0%
Polyunsaturated Fat 5.1g
Cholesterol 0mg	0%
Sodium 4831.5mg	0%
Total Carbohydrate 199.8g	0%
Dietary Fiber 16.4g	0%
Total Sugars 16.9g
Protein 40.8g	0%

Vitamin D 43.9IU	0%
Calcium 701.5mg	0%
Iron 11.3mg	0%
Potassium 1849.9mg	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: 32.2%

Protein: 11.5%

Carbs: 56.3%