Vegan Risotto Balls (Arancini)

Crispy, golden, and utterly indulgent, these Vegan Risotto Balls (Arancini) are a plant-based twist on the classic Italian favorite. Featuring creamy Arborio rice infused with savory vegetable broth, aromatic garlic, and a hint of dry white wine, these bite-sized delights are stuffed with gooey vegan mozzarella for a decadent surprise at the center. Coated in a crunchy breadcrumb crust and fried to perfection, these arancini are perfect as a crowd-pleasing appetizer or a luxurious snack. With a rich blend of vegan parmesan, nutritional yeast, and fresh parsley, they’re packed with flavor while remaining dairy-free. Serve them warm for an irresistible treat that pairs beautifully with a side of marinara or a light salad. Ready in just under an hour, this recipe offers the perfect balance of texture and taste, proving that comfort food can also be cruelty-free.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 4 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 0.5 cup Dry white wine
• 0.5 cup Vegan parmesan cheese, grated
• 2 tablespoons Nutritional yeast
• 3 tablespoons Fresh parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Vegan mozzarella cheese, cubed
• 1 cup All-purpose flour
• 1 cup Unsweetened almond milk
• 2 cups Breadcrumbs
• 0 Sunflower oil for frying

Directions

Step 1

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

Step 2

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another minute.

Step 4

Add the Arborio rice to the skillet and toast for about 2 minutes, stirring frequently until the rice edges become translucent.

Step 5

Pour in the dry white wine and cook until mostly absorbed by the rice.

Step 6

Start adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until most of the broth is absorbed before adding the next ladle.

Step 7

Continue the process until the rice is creamy and al dente, about 18-20 minutes.

Step 8

Stir in the vegan parmesan cheese, nutritional yeast, chopped parsley, salt, and black pepper. Mix well and remove from heat. Allow the risotto to cool completely.

Step 9

Once cooled, form the risotto into balls about the size of a golf ball, flatten slightly, and place a cube of vegan mozzarella in the center. Reform into a ball to enclose the cheese.

Step 10

Prepare a dredging station with three bowls: one with all-purpose flour, one with almond milk, and one with breadcrumbs.

Step 11

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

Step 12

Heat the sunflower oil in a deep fryer or a deep skillet to 350°F (175°C).

Step 13

Carefully fry the risotto balls in batches until golden brown, about 4-5 minutes. Drain on paper towels.

Step 14

Serve warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(2474.7g)

Amount per serving	% Daily Value*
Calories	3690.0

Total Fat 144.9g	0%
Saturated Fat 47.9g	0%
Polyunsaturated Fat 6.2g
Cholesterol 0mg	0%
Sodium 11574.8mg	0%
Total Carbohydrate 454.7g	0%
Dietary Fiber 28.3g	0%
Total Sugars 35.5g
Protein 117.0g	0%

Vitamin D 87.8IU	0%
Calcium 1869.2mg	0%
Iron 27.9mg	0%
Potassium 2806.3mg	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: 36.3%

Protein: 13.0%

Carbs: 50.7%