Go Back
–+ servings

Vegan Arancini with Pesto: A Crispy, Cheesy Delight

Crispy risotto balls filled with vegan mozzarella,served with a fragrant basil pesto. A delicious plant-based version of theclassic Italian arancini.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Appetizer
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

For the Risotto:

  • 1 liter water boiling
  • 1.5 tablespoon vegan bouillon powder
  • ½ tablespoon olive oil
  • ½ onion finely diced
  • 1 clove of garlic minced or crushed.
  • 215 g arborio rice
  • 65 ml vegan white wine
  • 1 teaspoon lemon zest
  • 1 tablespoon nutritional yeast

For the Pesto:

  • 30 g fresh basil stalks and leaves
  • 30 g pine nuts toasted
  • ¼ teaspoon fine sea salt
  • 1 tablespoon nutritional yeast flakes
  • 2.5 tablespoon extra virgin olive oil
  • 2 teaspoons lemon juice
  • 1.5 tablespoon water

For the Vegan Mozzarella:

  • 110 g silken tofu
  • 70 ml oat milk
  • ¼ teaspoon garlic powder
  • ¼ teaspoon fine sea salt
  • 25 g odorless coconut oil
  • 2 tablespoons nutritional yeast
  • 3 tablespoons tapioca starch
  • ½ teaspoon apple cider vinegar

For the Coating:

  • 3 tablespoons gram flour
  • 1 tablespoon plain white flour
  • 10 tablespoons plant milk
  • 80 g breadcrumbs
  • ¼ teaspoon fine sea salt
  • Vegetable oil for frying

Instructions
 

Make the Risotto:

  • Dissolve the bouillon powder in boiling water and set aside.
  • Heat olive oil in a pan over medium heat and sauté the diced onion and garlic until soft and translucent, about 5 minutes.
  • Add the arborio rice and stir to coat in the oil.
  • Cook for 2-3 minutes until slightly toasted.
  • Pour in the white wine and cook until it evaporates.
  • Gradually add the bouillon water, one ladle at a time, stirring continuously until the rice absorbs the liquid.
  • Stir in the lemon zest and nutritional yeast, then remove from heat and let the risotto cool completely.

Prepare the Pesto:

  • In a food processor, combine the fresh basil, toasted pine nuts, sea salt, nutritional yeast flakes, olive oil, lemon juice, and water.
  • Blend until smooth and set aside.

Make the Vegan Mozzarella:

  • In a blender, combine silken tofu, oat milk, garlic powder, sea salt, coconut oil, nutritional yeast, tapioca starch, and apple cider vinegar.
  • Blend until smooth.
  • Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens into a stretchy cheese-like consistency. Remove from heat and let cool.

Assemble the Arancini:

  • Take a spoonful of risotto and flatten it in your hand.
  • Place a small spoonful of vegan mozzarella in the center and gently form the risotto around it into a ball.
  • Repeat with the remaining risotto and mozzarella.

Coat the Arancini:

  • In a small bowl, mix the gram flour, plain flour, plant milk, and a pinch of sea salt to create a batter.
  • Roll each risotto ball in the batter, then coat in breadcrumbs.

Fry the Arancini:

  • Heat vegetable oil in a deep pan over medium heat.
  • Fry the arancini in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.

Serve and Enjoy:

  • Serve the arancini hot with a side of the homemade pesto for dipping.
  • Enjoy the crispy exterior and gooey, cheesy center with every bite!

Nutrition

Calories: 250kcal
Keyword Vegan arancini
Tried this recipe?Let us know how it was!