Creamy Mushroom and Pea Arancini (Fried Vegan Risotto Balls)

Updated: Dec 27, 2019


The holidays are here, which means the influx of gatherings and FOOD. Lots of food. Leftovers too.

I love cooking up mushroom risotto when my friends are over and cook up a really big batch, which means I often end up with leftovers.

So what's better than just merely reheating leftover risotto? Arancini!

These are crisp on the outside but really creamy and satisfying on the inside.

Plus that marinara sauce goes perfect with it too!

There are so good and fun to eat and I can easily down a few pieces in minutes.

Find the full recipe below. Enjoy!

Are you looking for more delicious, vegan recipes? Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.🌲

Creamy Mushroom and Pea Arancini (Fried Risotto Balls)

Serves 1-2 people

2 cups leftover pea and mushroom risotto, cooled

1/2 cup breadcrumbs

1/8 cup flour

1/4 cup water

1 tsp salt

Canola or other neutral oil, for frying

1 cup of marinara sauce, for dipping (recipe below)

Steps

  1. In a bowl, mix in the flour, water, and salt until smooth.

  2. Roll the risotto into golf ball sized-balls.

  3. Dip the risotto balls into the flour mixture. Roll into the breadcrumbs. Repeat this for the remaining balls.

  4. Heat a pan over medium high heat with oil enough to submerge at least half of each ball.

  5. Once hot, place the balls. Cook for 2-3 minutes on each side, moving them around, until golden brown and crisp.

  6. Remove from the pan. Turn off heat. Enjoy while hot and dip in your favourite marinara sauce!


Homemade Marinara Sauce

Makes roughly 2 cups 1 can (400g) diced tomatoes

3 tbsp tomato paste

2 tbsp coco sugar or sugar of choice, adjust according to desired sweetness

1 tsp salt, or to taste

1 tsp dried basil

2 tbsp olive oil 

  1. In a blender (I use a nutribullet) or food processor, quickly process everything until smooth. Feel free to adjust according to desired taste!

Storage tip: Place in an air-tight jar or container and refrigerator for up to 5 days until ready to use. You can also opt to freeze this for up to 1 month for longer shelf life.


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