Vegan Arancini Balls
Vegan arancini balls are indulgent breaded, baked balls of risotto, filled with oozy dairy-free cheese- the perfect use for leftover risotto.
- 1 batch cooked risotto* cooled
- 70 g plain flour
- 1 can drained chickpeas aquafaba reserved
- 100 ml dairy-free milk
- 100 g breadcrumbs
- dairy-free cheese** optional
- 1 tbsp olive oil
Preheat the oven to 220°/fan 200°
Whisk together the reserved aquafaba and the milk until well combined. Spread out the flour on a plate. Mix the breadcrumbs with a bit of salt and pepper and also place these on a plate.
Take a small handful of risotto and form it into a flat circle in the cup of your hand. Place a small spoonful or square of cheese in the middle, then form the risotto over the top of the filling and roll it into a ball, around 2.5 inches in diameter.
Roll the ball in the flour, then dunk in the milky aquafaba mixture, then roll in the breadcrumbs. Do this for the rest of the risotto mixture, placing each ball on a lined baking tray as you go.
Spray the risotto balls evenly with the oil, then bake in the preheated oven for 25 minutes or until golden and crunchy.
*I love to make these arancini using my mushroom risotto recipe. This batch of risotto will make around eight 2.5 inch arancini balls. Feel free to use whatever risotto recipe you might like, just make sure to allow the risotto to cool completely before making your arancini.
**I love to stuff my arancini with vegan cheese- you can use your favourite store bought variety, but I love to make homemade mozzarella for these. This is my favourite recipe, if you’re looking to give it a go. It’s so straightforward and speedy, you can easily whip a batch up whilst you’re waiting for your risotto to cool.
If you aren’t a fan of vegan cheese substitutes you can put a good blob of your favourite vegan pesto in the middle, or try some finely chopped sun dried tomatoes mixed with your favourite chopped nuts.