Dairy-Free Risotto Balls (Arancini)

Crispy on the outside and irresistibly creamy on the inside, these Dairy-Free Risotto Balls (Arancini) are a game-changer for anyone craving a comforting appetizer or snack without the dairy. Made with creamy Arborio rice infused with the rich flavors of vegetable broth, garlic, white wine, and nutritional yeast, these arancini offer all the indulgence of traditional recipes with a plant-based twist. Coated in crunchy breadcrumbs and fried to golden perfection, each bite is bursting with savory goodness and subtle hints of fresh parsley. Perfect for entertaining guests or satisfying a personal craving, these dairy-free arancini are a must-try for vegans, dairy-free eaters, and anyone seeking a delicious twist on a classic Italian favorite.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 4 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 0.5 cup Dry white wine
• 0.25 cup Nutritional yeast
• 0.25 cup Fresh parsley, chopped
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 0.5 cup Flour (all-purpose or gluten-free)
• 0.5 cup Water
• 1 cup Breadcrumbs (make sure they are dairy-free)
• 2 cups Vegetable oil (for frying)

Directions

Step 1

In a medium saucepan, heat the vegetable broth and keep it warm over low heat.

Step 2

In a large saucepan, heat the olive oil over medium heat and add the chopped onion. Sauté until the onion is translucent, about 5 minutes.

Step 3

Add the minced garlic and cook for an additional minute.

Step 4

Stir in the Arborio rice, coating it well with the oil, onion, and garlic mixture. Cook for about 2 minutes until the edges of the rice become translucent.

Step 5

Pour in the dry white wine and stir until it is fully absorbed by the rice.

Step 6

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until nearly all the broth is absorbed before adding more. This process should take about 18–20 minutes, and the risotto should be creamy and al dente.

Step 7

Remove the saucepan from heat and stir in the nutritional yeast, parsley, salt, and black pepper. Allow the risotto to cool completely.

Step 8

Once cooled, scoop about 2 tablespoons of the risotto and form it into a ball. Repeat until all the risotto is used.

Step 9

In a shallow dish, whisk together the flour and water to create a thin batter.

Step 10

Place the breadcrumbs in another shallow dish.

Step 11

Dip each risotto ball into the flour batter, allowing any excess to drip off, then roll in the breadcrumbs until coated.

Step 12

In a deep saucepan, heat the vegetable oil to 350°F (175°C).

Step 13

Fry the risotto balls in batches, being careful not to overcrowd the pan, for about 3-4 minutes each or until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil.

Step 14

Serve warm and enjoy your dairy-free risotto balls!

Nutrition Facts

Serving size	(2246.1g)

Amount per serving	% Daily Value*
Calories	5790.6

Total Fat 515.0g	0%
Saturated Fat 74.8g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5453.8mg	0%
Total Carbohydrate 266.1g	0%
Dietary Fiber 23.2g	0%
Total Sugars 29.1g
Protein 50.5g	0%

Vitamin D 0IU	0%
Calcium 437.4mg	0%
Iron 18.6mg	0%
Potassium 2900.4mg	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: 78.5%

Protein: 3.4%

Carbs: 18.0%