Snack
Vegan Arancini
Vegan Arancini is the perfect recipe for St Patricks day! Delicious crispy golden arancini filled with super stretchy Violife. Irresistible and vegan!
![prep time]()
Cooking time40 minutes![preparation time]()
Prep time20 minutes![servings]()
Servings6 portions
- 200 g Violife Epic Cheddar flavour block, grated
- 200 g Violife Epic Cheddar flavour block
- 150 g Violife Prosociano, grated
- 1 onion, finely diced
- 1 garlic clove, finely diced
- 220 g Arborio rice
- 65 ml white wine
- 1 tsp lemon zest
- 200 g vegan pesto, plus more for dipping
FOR THE RISOTTO:
- 1 L vegetable stock
- 1 tbsp olive oil
FOR COATING:
- 3 tbsp flour
- 10 tbsp plant-based milk
- 80 g breadcrumbs
- A pinch of sea salt
- vegetable oil for frying
- In a large pot heat the stock.
- Place a medium saucepan over medium heat and add olive oil. Add the onion and cook for 2 minutes. Τhen add the garlic, cooking for another 2 minutes until soft and fragrant. Add the rice and stir to combine for a minute and then pour the wine. Allow the wine to evaporate and stir in some stock, one ladleful at a time. Stir into your rice and once it has soaked up the stock, add another ladleful.
- Repeat this process until you have used up all your stock and the rice is soft. Remove from heat and stir in the lemon zest, pesto sauce, grated Violife Prosociano and Epic block and stir well.
- Spread the risotto out on a baking tray using the back of a spoon and allow to cool for about half an hour in the freezer.
- To make the filling, cut the Epic block into 40 small cubes.
- In a medium bowl whisk together the flour and plant-based milk.
- In another medium bowl add the breadcrumbs.
- Wearing gloves ideally, place a spoonful of the risotto into your palm, rolling into the shape of a ball. Place your index finger into the center of the arancini ball and add an Epic block cube. Reroll back into shape and set aside. Repeat with the rest of the risotto.
- Place in the freezer for 15 minutes.
- Remove from the freezer and gently roll the arancini in the flour mixture and then into breadcrumbs. Shake off the excess batter and repeat with all the arancini, setting aside on a lined baking sheet.
- In a deep frying pan, heat the vegetable oil and deep fry the arancini for 2 minutes on each side.
- Once cooked, remove using a slotted spoon and place on a baking tray lined with kitchen paper, to soak up excess oil.
- Serve the arancini with extra pesto sauce and enjoy.
