Vegan Classic Italian Arancini Balls

Crispy, golden, and irresistibly creamy, these Vegan Classic Italian Arancini Balls are a plant-based spin on a beloved Italian appetizer. Made with Arborio rice simmered in savory vegetable broth, these risotto balls are studded with peas, fresh basil, and nutritional yeast for a burst of flavor, then stuffed with gooey vegan mozzarella at their core. Coated in a crunchy vegan breadcrumb crust and fried to perfection, they're perfect for serving at parties, as a snack, or alongside your favorite marinara sauce. Whether you're looking for a dairy-free twist on a classic or an indulgent appetizer everyone can enjoy, these arancini are sure to impress.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 3 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 small, diced Onion
• 2 cloves, minced Garlic
• 2 tablespoons Nutritional yeast
• 4 ounces, cubed Vegan mozzarella cheese
• 1 cup Frozen peas
• 2 tablespoons, chopped Fresh basil
• 0.5 cup All-purpose flour
• 0.5 cup Unsweetened almond milk
• 1 cup Breadcrumbs, vegan
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Oil for frying

Directions

Step 1

In a medium saucepan, bring the vegetable broth to a simmer and keep warm.

Step 2

In a large pan, heat olive oil over medium heat. Add the diced onion and garlic, cook until the onion is translucent, about 5 minutes.

Step 3

Add the Arborio rice to the pan and toast for about 2 minutes, stirring frequently.

Step 4

Gradually add the warm vegetable broth to the rice, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and cooked through, about 20 minutes.

Step 5

Stir in the nutritional yeast, frozen peas, chopped basil, salt, and black pepper. Remove from heat and let the risotto cool completely.

Step 6

Once cooled, take about 2 tablespoons of the risotto mixture in your hands and flatten it. Place a cube of vegan mozzarella in the center and shape the risotto around it to form a ball. Repeat with the remaining risotto and cheese.

Step 7

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

Step 8

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

Step 9

In a large pot or deep fryer, heat the frying oil to 350°F (175°C). Fry the arancini balls in batches until golden brown and crispy, about 3-4 minutes per batch.

Step 10

Remove the arancini with a slotted spoon and drain on paper towels.

Step 11

Serve warm with your favorite marinara sauce for dipping.

Nutrition Facts

Serving size	(2117.5g)

Amount per serving	% Daily Value*
Calories	6029.3

Total Fat 535.4g	0%
Saturated Fat 90.8g	0%
Polyunsaturated Fat 5.2g
Cholesterol 0mg	0%
Sodium 5747.3mg	0%
Total Carbohydrate 271.2g	0%
Dietary Fiber 27.4g	0%
Total Sugars 33.1g
Protein 61.2g	0%

Vitamin D 43.9IU	0%
Calcium 1114.3mg	0%
Iron 16.8mg	0%
Potassium 2475.3mg	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: 78.4%

Protein: 4.0%

Carbs: 17.6%