Vegetarian Vegan Arancini

Total time2 hr 25 min

Prep time40 min

Cook time45 min

Creamy Arborio rice, slow-simmered with white wine and vegetable broth until thick and spoonable, forms the base of these golden fried rice balls. Nutritional yeast lends a savory, cheesy depth right in the risotto, while a filling of finely chopped cremini mushrooms and sweet peas adds an earthy, hearty bite to the center of each one. Every ball gets rolled through a seasoned breadcrumb coating and fried until deeply golden and crackly-crisp on the outside, with a molten, gooey center waiting inside. Served warm with marinara for dipping and fresh basil scattered over the top, this is the kind of shareable appetizer that disappears fast off the platter. It's a satisfying, meat-free take on a classic Italian street food, and it fits neatly into a vegetarian spread.

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Ingredients

4 servings

For the risotto base

4 cups vegetable broth
Pacific Foods Organic Low Sodium Vegetable Broth Swanson Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Kitchen Basics Organic Vegetable Stock Carton - 32 Oz
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2 tbsp olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
1 ½ cups arborio rice
½ cup dry white wine (vegan-certified)
3 tbsp nutritional yeast
1 tbsp vegan butter
1 tsp salt, plus more to taste
½ tsp black pepper

For the filling

1 tbsp olive oil
8 oz cremini mushrooms, finely chopped
½ cup frozen peas, thawed
½ tsp dried thyme
¼ tsp salt
3 oz vegan cheese, cut into 12 small cubes

For the coating

½ cup all-purpose flour
¾ cup plain unsweetened plant-based milk
1 ½ cups plain breadcrumbs
½ tsp garlic powder
½ tsp salt

For frying

neutral oil, for frying (such as canola oil or vegetable oil)

For serving

marinara sauce, for serving (optional)
fresh basil leaves, for serving (optional)

Instructions

1
Warm the vegetable broth in a medium saucepan over low heat until steaming; keep it at a bare simmer throughout the risotto cooking.
2
Heat 2 tbsp olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.

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