These bad boys are drizzled with a balsamic tomato sauce, pesto mayo, spring onions and parmesan cheeze.
This recipe is a great way to use up left over risotto or quick n easy enough to whip up specially to make these balls.
I used my easy 15 min cheats risotto recipe and baked the balls to crisp perfection, the secret to getting them extra crispy without frying or using an air fryer is to bake breadcrumbs with a touch of oil to make them extra crunchy before coating the balls!
If you wana pimp these out further, add a cube of cheeze to the centre of the balls before forming for a ooey gooey centre, but they’re just as good without!
This is how we dooo 👇🏻
LOADED VEGAN ARANCINI BALLS
Servings: 12 balls
Ingredients
Risotto
- 1 packet (250g) pre cooked brown rice
- 75 g cream cheese I used Nush
- 1/2 veg stock cube
- 300 ml oat milk
- 60 ml white wine
- 1/2 onion finely diced
- Small garlic clove minced
- 1 tbsp olive oil
- Salt + pepper
'Egg' coating
- 1/2 cup chickpea flour
- 90 ml water
Breadcrumbs
- 1 cup breadcrumbs I used gf brown
- 1.5 tbsp olive oil
Tomato Sauce
- 1 cup tomato passata
- 1 small garlic clove minced
- 1.5 tbsp balsamic vinegar
- Salt and pepper
Pesto mayo
- 1/4 cup mayo
- 1 tbsp green pesto
Extra toppings
- Spring onions sliced
- fresh parsley chopped
- Parmesan cheese grated
Instructions
Risotto
- In a medium saucepan sweat onion in oil for 3 mins. Add in the wine and reduce down for 2 mins. Add in rest of ingredients, simmer on high, stirring regularly for around 8 mins or until the liquid has reduced right down, you want to take it a lil further than a normal risotto as we need it sticky and not runny to be able to roll it into balls. Chill in a container until cooled and set. Once set roll into 40g (2tbsp) balls.
Breadcrumbs
- Preheat oven to 180c. Mix ingredients together in a bowl then spread on a large baking tray. Pop in the oven for around 10 mins, checking and stirring regularly to prevent burning. You are looking to get them light brown and crunchy but not too dark as they're going back in the oven.
Coating
- Whisk ingredients together in a shallow bowl just before coating. Coat balls in the 'egg' wash with one hand and then coat in breadcrumbs with the other. Pop on a baking tray. Repeat till all 12 are done. Whack in the oven for 15 mins. Best eaten warm.
Tomato sauce
- Add all ingredients into a small frying pan, simmer for 5 mins then tip into a bowl.
Pesto mayo
- Mix ingredients together in a bowl.
Notes
Make ahead: The risotto can be made up a few days in advance or even better use up leftover risotto you had for a dinner! The balls can be coated in advance and baked when ready to eat.
Storage: I haven't tried freezing these, if you'd like to try freezing I suggest freezing made up balls before baking in the oven. Cook from frozen for around 25-30 mins or until hot in the middle.
