Dairy-Free Italian Rice Balls (Arancini)

Indulge in the crispy, golden goodness of Dairy-Free Italian Rice Balls (Arancini), a plant-based twist on the classic Sicilian street food! These creamy, flavor-packed rice balls are made with Arborio rice cooked in a savory vegetable broth, enhanced with nutritional yeast, fresh basil, and a pop of vibrant green peas. Coated in a crispy breadcrumb crust and delicately fried to perfection, these dairy-free delights are bound to impress. Featuring aquafaba as an egg-free binder, this recipe is perfect for vegans or those with dairy sensitivities. Serve these irresistibly crunchy arancini as an appetizer, snack, or party favorite, and pair them with your favorite marinara sauce for a truly authentic Italian experience!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 1.5 cups Arborio rice
• 4 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 2 cloves Garlic, minced
• 0.5 cup Frozen peas
• 0.25 cup Nutritional yeast
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Basil, finely chopped
• 1 cup Bread crumbs
• 0.5 cup All-purpose flour
• 0.5 cup Aquafaba (liquid from a can of chickpeas)
• 2 cups Vegetable oil, for frying

Directions

Step 1

In a medium saucepan, heat the vegetable broth over medium heat and keep warm throughout the process.

Step 2

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.

Step 3

Add the minced garlic to the skillet and sauté for an additional minute until fragrant.

Step 4

Stir in the Arborio rice, allowing it to toast for about 2 minutes while stirring occasionally.

Step 5

Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring frequently. Allow the broth to be absorbed before adding the next ladle. Continue until the rice is creamy and al dente, about 20-25 minutes.

Step 6

Once the rice is cooked, stir in the frozen peas, nutritional yeast, salt, pepper, and chopped basil. Mix well to combine and remove from heat.

Step 7

Transfer the rice mixture to a baking sheet to cool completely, spreading it into an even layer.

Step 8

In the meantime, set up a breading station with three bowls: one with flour, one with aquafaba, and one with breadcrumbs.

Step 9

Once the rice mixture is cool, take about 2 tablespoons of rice and shape it into a ball, compressing it well.

Step 10

Roll each rice ball first in the flour, then dip in aquafaba, and finally coat with breadcrumbs. Ensure each ball is well-coated at each step.

Step 11

Heat vegetable oil in a large pot to 350°F (175°C).

Step 12

Fry the rice balls in batches, being careful not to overcrowd the pot, until they are golden brown and crispy, about 3-4 minutes per batch.

Step 13

Transfer the fried arancini to a plate lined with paper towels to drain excess oil.

Step 14

Serve warm and enjoy your dairy-free Italian rice balls.

Nutrition Facts

Serving size	(2233.4g)

Amount per serving	% Daily Value*
Calories	5985.3

Total Fat 516.8g	0%
Saturated Fat 74.0g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5568.0mg	0%
Total Carbohydrate 294.7g	0%
Dietary Fiber 26.2g	0%
Total Sugars 32.1g
Protein 54.7g	0%

Vitamin D 0IU	0%
Calcium 448.5mg	0%
Iron 17.4mg	0%
Potassium 2594.2mg	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: 76.9%

Protein: 3.6%

Carbs: 19.5%