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+ servings

Vegan Arancini (Risotto Balls)

How to Make Vegan Arancini With Leftover Risotto
How to make Vegan Arancini from leftover Risotto
Freya
4.85 from 45 votes
Prep 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Equipment

  • A couple of flat baking sheets or dishes for rolling purposes

Ingredients

  • 3 cups Risotto - (you can either make a batch using the recipe above, or make double the batch, so you can have risotto one day, and Arancini the next!)
  • ½ cup Polenta - coarse
  • ½ cup Cheese - vegan, of your choice, cut into dice sized cubes
  • 4 tbsp Vegetable Oil - for frying

Instructions

  • Pour the cornmeal onto a plate so that your arancini can be transferred immediately to the plate once rolled. They are very sticky and need to be de-stickified as soon as possible.
  • Lightly flouring your hands, scoop out little dollops of the rice, placing into the palm of one hand and flatten slightly.
  • Place a couple of cubes of chopped vegan cheese into the centre of your risotto patty, then close the rice up around the cheese, ensuring it is completely enclosed.
  • Form a rough ball shape, then place onto your plate of polenta. Continue this until all the rice is used up. You should get around 8 large Arancini.
  • Wash your hands.
  • Now you can roll the balls in the cornmeal. Once coated you can carefully form them into a slightly more uniform round shape.
  • Heat the oil up to the point where a cube of bread turns golden and crisp in about a minute. If the oil is too hot, the polenta will just burn, too cool and the filling will ooze everywhere and absorb all the oil. Not nice.
    I prefer to shallow fry them as I am nervous about deep-frying, however, this is to your own preference.
  • Using a metal slotted spoon, drop two or three of the coated balls into the hot oil and cook for about 2 minutes. They will be a rich, golden colour and the cornmeal will have made a delicious, crisp shell around the meltingly hot rice.
  • Leave to drain on kitchen paper whilst you fry the others.
  • Serve with a tomato pizza sauce or dip of your choice.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Vegan Arancini (Risotto Balls)
Amount per Serving
Calories
350
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
7
mg
2
%
Sodium
 
40
mg
2
%
Potassium
 
69
mg
2
%
Carbohydrates
 
60
g
20
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
7
g
14
%
Vitamin A
 
82
IU
2
%
Calcium
 
47
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.