Vegan Arancini

Crispy, golden, and bursting with creamy flavor, these Vegan Arancini are the perfect plant-based twist on a classic Italian favorite. Made with tender Arborio rice simmered in aromatic vegetable broth, dry white wine, and infused with nutritional yeast and fresh parsley, each risotto ball is stuffed with gooey vegan cheese for an irresistible surprise. Coated in a perfectly crunchy breadcrumb crust and fried to perfection, these arancini are rich, satisfying, and completely dairy-free. Whether you're serving them as an impressive appetizer or a comforting snack, these Vegan Arancini will steal the show. Pair them with marinara sauce for dipping or enjoy them as-is—light, crispy, and packed with flavor.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 250 grams Arborio rice
• 1 liter Vegetable broth
• 60 milliliters Olive oil
• 1 medium White onion, finely chopped
• 3 Garlic cloves, minced
• 100 milliliters Dry white wine
• 30 grams Nutritional yeast
• 20 grams Fresh parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 100 grams Vegan cheese, cut into small cubes
• 60 grams All-purpose flour
• 120 milliliters Unsweetened almond milk
• 150 grams Breadcrumbs
• 500 milliliters Sunflower oil, for frying

Directions

Step 1

Start by preparing the risotto. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until soft, about 5 minutes.

Step 2

Add the minced garlic and cook for another minute until fragrant.

Step 3

Stir in the Arborio rice and cook for 2 minutes, ensuring each grain is coated with the oil.

Step 4

Pour in the dry white wine and cook until evaporated.

Step 5

Gradually add the vegetable broth, one ladle at a time, stirring frequently. Let the rice absorb the broth before adding more. Continue this process until the rice is cooked but still al dente, about 20 minutes.

Step 6

Stir in the nutritional yeast, chopped parsley, salt, and black pepper. Mix well and let the risotto cool completely.

Step 7

Once cooled, use your hands to form balls with the risotto, approximately the size of a small lime. Create a small indentation in the center of each ball and insert a cube of vegan cheese, then roll back into a ball to enclose the cheese.

Step 8

Set up a breading station with three bowls: one with all-purpose flour, one with the almond milk, and the third with breadcrumbs.

Step 9

Roll each risotto ball first in the flour, then in almond milk, and finally coat with breadcrumbs.

Step 10

In a deep saucepan, heat the sunflower oil to 170°C (340°F). Carefully lower the arancini into the hot oil in batches, frying them until golden brown, about 4-5 minutes per batch.

Step 11

Remove with a slotted spoon and drain on paper towels.

Step 12

Serve hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(2507.3g)

Amount per serving	% Daily Value*
Calories	7041.1

Total Fat 601.5g	0%
Saturated Fat 74.4g	0%
Polyunsaturated Fat 8.7g
Cholesterol 0mg	0%
Sodium 7932.5mg	0%
Total Carbohydrate 329.0g	0%
Dietary Fiber 29.1g	0%
Total Sugars 31.7g
Protein 82.6g	0%

Vitamin D 44.6IU	0%
Calcium 1058.6mg	0%
Iron 22.0mg	0%
Potassium 3107.8mg	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: 76.7%

Protein: 4.7%

Carbs: 18.6%