Dairy-Free Arancini
Indulge in the crispy, golden perfection of Dairy-Free Arancini, a plant-based twist on a classic Italian favorite. Made with creamy Arborio rice simmered in savory vegetable broth, these irresistible rice balls are flavored with nutritional yeast for a cheesy taste without the dairy. Each bite is elevated by the addition of sweet green peas, aromatic garlic, and a hint of black pepper, while a light and crunchy breadcrumb coating adds the perfect texture. Fried to a satisfying crisp, this recipe is ideal for anyone seeking a dairy-free, crowd-pleasing appetizer or side dish. Whether you're hosting a party or looking for a comforting bite, these Dairy-Free Arancini are sure to impress. Plus, they're easy to make and entirely vegan-friendly!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 0.25 cup Nutritional yeast
- 0.5 cup Frozen peas, thawed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Breadcrumbs (ensure dairy-free)
- 0.5 cup Flour
- 1.5 cups Unsweetened almond milk
- 2 cups Canola oil (for frying)
Instructions
In a large saucepan, heat olive oil over medium heat and add finely chopped onion. Cook until the onion is translucent, about 5 minutes. Add minced garlic and cook for another 1 minute.
Add Arborio rice to the saucepan and stir for about 2 minutes until the rice is well-coated and lightly toasted.
Gradually add the vegetable broth to the rice, one ladleful at a time, stirring frequently. Wait until most of the broth is absorbed before adding more. Continue until the rice is al dente and creamy, about 18-20 minutes.
Stir in nutritional yeast, thawed peas, salt, and black pepper. Mix well and remove from heat. Allow the risotto to cool completely, about 30 minutes.
Once cooled, form the risotto into balls about the size of a golf ball.
Set up a breading station with three shallow dishes: one with flour, another with almond milk, and the last with breadcrumbs.
Roll each rice ball in the flour, then dip into the almond milk, and finally coat thoroughly with breadcrumbs.
Heat canola oil in a large, deep pan over medium-high heat until it reaches 350°F (175°C).
Fry arancini in batches, without overcrowding the pan, until golden brown and crispy, approximately 3-4 minutes per batch.
Remove the arancini from the oil using a slotted spoon and drain on paper towels.
Serve warm as a tasty appetizer or side dish. Enjoy your dairy-free arancini!
Nutrition Facts
Calories |
6166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 521.2 g | 668% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5836 mg | 254% | |
| Total Carbohydrate | 320.2 g | 116% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 34.8 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 974 mg | 75% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2718 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
