Dairy-Free Classic Italian Arancini Balls
Discover the indulgent yet guilt-free charm of Dairy-Free Classic Italian Arancini Balls, a crispy and creamy appetizer that’s perfect for entertaining or satisfying weeknight cravings! Crafted with velvety Arborio rice simmered in robust vegetable broth and white wine, these arancini are packed with flavor and accented by sweet peas and grated dairy-free parmesan-style cheese. The risotto is expertly cooled, shaped into bite-sized balls, and breaded for crunch before being fried to golden perfection. With a dairy-free twist and a rich, savory taste, these arancini cater to anyone seeking allergen-friendly comfort food. Serve them warm with marinara sauce or a fresh side salad for a delightful Italian-inspired experience!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 3.5 cups Vegetable broth
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 3 tablespoons Olive oil
- 0.5 cup Dry white wine
- 0.5 cup Frozen peas
- 0.5 cup Dairy-free parmesan-style cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 0.75 cup Unsweetened almond milk
- 1 cup Breadcrumbs
- 2 cups Vegetable oil, for frying
Instructions
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
Add the Arborio rice to the saucepan and stir to coat the grains with the oil. Cook for 2 minutes until the rice is lightly toasted.
Pour in the white wine and stir until it’s mostly absorbed by the rice.
Start adding the vegetable broth, a ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next, until the rice is creamy and tender, but still al dente. This will take about 20 minutes.
Stir in the peas, dairy-free parmesan-style cheese, salt, and black pepper. Cook for another 2 minutes until the peas are heated through.
Remove from heat and spread the risotto onto a baking sheet to cool completely, about 30 minutes.
Prepare the breading station by setting up three shallow bowls: one with flour, one with unsweetened almond milk, and one with breadcrumbs.
Once the risotto has cooled, scoop about 2 tablespoons and shape them into balls.
Roll each ball in flour, dip in almond milk, and then coat with breadcrumbs. Place them on a baking sheet lined with parchment paper.
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat to 350°F (180°C).
Fry the arancini balls in small batches until golden brown on all sides, about 4-5 minutes per batch. Remove with a slotted spoon and let them drain on a paper towel-lined plate.
Serve warm with your favorite marinara sauce or a fresh salad.
Nutrition Facts
Calories |
6484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 579.3 g | 743% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8281 mg | 360% | |
| Total Carbohydrate | 264.0 g | 96% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 30.4 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1056 mg | 81% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2149 mg | 46% | |
*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.
