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RECIPE
16 INGREDIENTS 13 STEPS 1hr 25min

Vegan Arancini

Who thought that such a simple idea could become such a classic? This Vegan Arancini is set to become a staple in your appetizer repertoire. The flavor from the broth, veggies, and cheese is absorbed by the rice, and combined with the crispy outside this dish is a party for your tastebuds!
Vegan Arancini Recipe | SideChef
Who thought that such a simple idea could become such a classic? This Vegan Arancini is set to become a staple in your appetizer repertoire. The flavor from the broth, veggies, and cheese is absorbed by the rice, and combined with the crispy outside this dish is a party for your tastebuds!
Electrolux is a leading global appliance company that has shaped living for the better for more than 100 years.
http://www.electrolux.com
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Electrolux is a leading global appliance company that has shaped living for the better for more than 100 years.
http://www.electrolux.com
1hr 25min
Total Time
$0.54
Cost Per Serving

Ingredients

Servings
16
US / METRIC

Risotto

1/2
Onion , diced
3 cloves
Garlic , diced
1 1/4 cups
Risotto , washed, drained
3 Tbsp
Oil
1.8 lb
Vegetable Stock
2/3 cup
Vegan Parmesan Cheese , shredded
1 cup
Green Peas , thawed
defrosted
to taste
Vegan Aioli
for serving

Crumb Mix

2 cups
Panko Breadcrumbs
1/2 cup
Vegan Parmesan Cheese , shredded
3 stalks
Fresh Parsley , finely chopped
up to 4 stalks, only leaves
1 cup
Cooking Oil
as needed
Nonstick Cooking Spray
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Cooking Instructions

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Step 1
Boil the Vegetable Stock (1.8 lb) in a pot then set aside.
Step 2
Put another pot on the stove. Set over medium heat with Oil (3 Tbsp) , then add Garlic (3 cloves) and Onion (1/2) . Keep stirring for 2-3 minutes.
Step 3
Add Risotto (1 1/4 cups) into the pot and stir to let all the oil coat the rice. Turn the heat to medium-low.
Step 4
Add 1-2 ladles of hot stock into the pot and stir slowly until the risotto absorbs almost all the liquid then add another 1-2 ladles of stock. Repeat until the risotto is cooked to al-dente.
Step 5
Add Vegan Parmesan Cheese (2/3 cup) and Green Peas (1 cup) into the risotto, stir well then cook another 3-4 minutes until all the cheese melts. Season with Sea Salt Flakes (to taste) and Ground Black Pepper (to taste) , if needed.
Step 6
Transfer the risotto to a flat tray and flatten, then put a sheet of paper on top to prevent drying out. Put the tray into the fridge until the risotto has totally cooled.
Step 7
After the risotto has cooled then start to break it up.
Step 8
In a bowl with Panko Breadcrumbs (2 cups) , add Fresh Parsley (3 stalks) and Vegan Parmesan Cheese (1/2 cup) . Mix to combine.
Step 9
Divide the risotto into 40 pieces and roll into balls, or you can use a small ice cream scoop.
Step 10
Roll the rice ball into Corn Starch (1/2 cup) and sieve the extra flour. Dip the floured rice ball into the Cooking Oil (1 cup) , then crumb with the crumb mixture. Repeat until you’ve crumbed all the rice balls.
Step 11
Put the crumbed rice balls on a sprayed non-stick tray with space between each one, and spray Nonstick Cooking Spray (as needed) on top.
Step 12
Preheat the oven to 220 degrees C (425 degrees F) on Airfry Plus mode and bake on shelf 3 for 20 minutes.
Step 13
Serve the Arancini with Vegan Aioli (to taste) .
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