Perfect Vegan Arancini
Crispy Italian rice balls with creamy vegan mozzarella center
Golden crispy arancini with a creamy, cheesy center made entirely plant-based - the perfect appetizer or snack.
Equipment
Ingredients
Risotto Base
arborio rice (uncooked)
200 g
vegetable broth (warm)
750 ml
onion (finely_diced)
1 piece
garlic (minced)
3 clove
olive oil (for_sautéing)
30 ml
white wine (dry)
60 ml
nutritional yeast (flakes)
30 g
Vegan Mozzarella Filling
vegan mozzarella (cubed)
120 g
fresh basil (chopped)
15 g
Crispy Coating
all-purpose flour (for_dredging)
100 g
plant-based milk (unsweetened)
120 ml
panko breadcrumbs (for_coating)
150 g
olive oil (for_frying)
30 ml
Instructions
Prepare the risotto base
Sauté onion and garlic, then toast rice and gradually add warm broth until creamy.
Cool and portion the risotto
Spread cooked risotto on a tray and cool completely, then divide into 12 equal portions.
Stuff the arancini
Flatten each risotto portion, add a cube of vegan mozzarella and basil, then seal into balls.
Set up the breading station
Prepare three bowls: flour, plant milk, and panko breadcrumbs for coating.
Bread the arancini
Roll each ball in flour, dip in plant milk, then coat thoroughly with panko breadcrumbs.
Fry until golden
Deep-fry arancini in olive oil until golden brown and crispy on all sides.
Drain and serve
Remove from oil, drain on paper towels, and serve hot with marinara sauce.
Original recipe
Storage
Best served fresh, but can be reheated to restore crispiness. Freeze before frying for longer storage.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.