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Vegan Arancini
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Recipe

16 INGREDIENTS • 13 STEPS • 1HR 25MINS

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!
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Electrolux APAC
Elextrolux is a leader of sustainable and easy to use kitchen appliances
http://www.electrolux.com
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!
1HR 25MINS
Total Time
$0.54
Cost Per Serving
Ingredients
Servings
16
US / Metric
Risotto
Onion
1/2
Onion, diced
Garlic
3 cloves
Garlic, diced
Risotto
1 1/4 cups
Risotto, washed, drained
Oil
3 Tbsp
Oil
Vegetable Stock
1.8 lb
Vegetable Stock
Vegan Parmesan Cheese
2/3 cup
Vegan Parmesan Cheese, shredded
Green Peas
1 cup
Green Peas, thawed
defrosted
Sea Salt Flakes
to taste
Sea Salt Flakes
Ground Black Pepper
to taste
Ground Black Pepper
Vegan Aioli
to taste
Vegan Aioli
for serving
Crumb Mix
Panko Breadcrumbs
2 cups
Panko Breadcrumbs
Vegan Parmesan Cheese
1/2 cup
Vegan Parmesan Cheese, shredded
Fresh Parsley
3 stalks
Fresh Parsley, finely chopped
up to 4 stalks, only leaves
Corn Starch
1/2 cup
Corn Starch
Cooking Oil
1 cup
Cooking Oil
Nonstick Cooking Spray
as needed
Nonstick Cooking Spray
Nutrition Per Serving
VIEW ALL
Calories
268
Fat
21.5 g
Protein
3.9 g
Carbs
16.6 g
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Vegan Arancini
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Electrolux APAC
Elextrolux is a leader of sustainable and easy to use kitchen appliances
http://www.electrolux.com
Cooking InstructionsHide images
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).
Tags
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Appetizers
Dairy-Free
Air Fryer
Shellfish-Free
Vegan
Vegetarian
Italian
Rice
Side Dish
Vegetables
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