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!
Total Time
1hr 25min
0.0
0 Ratings
Author: Electrolux APAC
Servings:
16
Ingredients
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
•
to taste
Sea Salt Flakes
•
to taste
Ground Black Pepper
•
to taste
Vegan Aioli
Crumb Mix
•
2
cups
Panko Breadcrumbs
•
1/2
cup
Vegan Parmesan Cheese
, shredded
•
3
stalks
Fresh Parsley
, finely chopped
•
1/2
cup
Corn Starch
•
1
cup
Cooking Oil
•
as needed
Nonstick Cooking Spray
Cooking Instructions
1.
Boil the Vegetable Stock (1.8 lb) in a pot then set aside.
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.
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.
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.
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.
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.
7.
After the risotto has cooled then start to break it up.
8.
In a bowl with Panko Breadcrumbs (2 cups), add Fresh Parsley (3 stalks) and Vegan Parmesan Cheese (1/2 cup). Mix to combine.
9.
Divide the risotto into 40 pieces and roll into balls, or you can use a small ice cream scoop.
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.
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.
12.
Preheat the oven to 220 degrees C (425 degrees F) on Airfry Plus mode and bake on shelf 3 for 20 minutes.
13.
Serve the Arancini with Vegan Aioli (to taste).
Nutrition Per Serving
CALORIES
268
FAT
21.5 g
PROTEIN
3.9 g
CARBS
16.6 g
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