Vegan Arancini (Risotto Balls)
How to make Vegan Arancini from leftover Risotto
9
balls
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.