Vegan Fried Risotto Balls (Arancini)

Crispy and golden on the outside, creamy and flavorful on the inside, these Vegan Fried Risotto Balls (Arancini) are the ultimate plant-based comfort food! This recipe transforms creamy Arborio rice, enriched with nutritional yeast and fresh parsley, into bite-sized delights that are rolled, breaded, and fried to perfection. Perfect as a crowd-pleasing appetizer or a decadent snack, these arancini are entirely dairy-free and pack rich, cheesy flavor thanks to the clever use of vegan ingredients. With their crunchy breadcrumb coating and creamy risotto filling, these fried risotto balls pair beautifully with your favorite vegan dipping sauce for a truly indulgent treat. Whether you're entertaining guests or treating yourself, these vegan arancini will quickly become a go-to in your recipe collection.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 2.5 cups Vegetable broth
• 2 tablespoons Olive oil
• 0.5 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 3 tablespoons Nutritional yeast
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup All-purpose flour
• 0.5 cup Unsweetened plant-based milk
• 1 cup Breadcrumbs
• 2 cups Oil for frying

Directions

Step 1

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

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.

Step 3

Add the Arborio rice to the skillet and cook, stirring frequently, for about 2 minutes until the rice is lightly toasted.

Step 4

Gradually add 1/2 cup of the warm vegetable broth to the rice, stirring constantly until absorbed. Continue adding the broth, 1/2 cup at a time, stirring until each addition is absorbed before adding more, for about 20 minutes or until the rice is creamy and just tender.

Step 5

Stir in the nutritional yeast, chopped parsley, salt, and black pepper. Mix well and remove from heat. Allow the risotto to cool completely, or refrigerate for faster cooling.

Step 6

Once cooled, shape the risotto into 1-inch balls, squeezing gently to hold their shape.

Step 7

Prepare three shallow bowls: one with flour, one with plant-based milk, and the last with breadcrumbs.

Step 8

Roll each risotto ball in the flour, then dip in the plant-based milk, and finally coat with breadcrumbs. Place the coated balls on a tray.

Step 9

In a large pan, heat oil for frying over medium heat. Once hot, fry the risotto balls in batches for about 3-4 minutes per side, or until golden brown and crispy.

Step 10

Remove the arancini with a slotted spoon and drain on a paper towel-lined plate. Serve hot with your favorite vegan dipping sauce.

Nutrition Facts

Serving size	(1703.8g)

Amount per serving	% Daily Value*
Calories	5551.6

Total Fat 514.7g	0%
Saturated Fat 74.5g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 4372.6mg	0%
Total Carbohydrate 239.7g	0%
Dietary Fiber 18.4g	0%
Total Sugars 21.0g
Protein 47.8g	0%

Vitamin D 50IU	0%
Calcium 366.6mg	0%
Iron 13.5mg	0%
Potassium 1885.0mg	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: 80.1%

Protein: 3.3%

Carbs: 16.6%