Spinach & Cheese Stuffed Baked Arancini

I love that these guys came out so perfectly. Makes my life much easier when food comes out so beautifully that I don’t need to fuss over trying to get a good angle and making it look more appetizing than it really is-hey, all my food is delicious though, right? ;)

These are not a far cry from the recipe that I used almost three years ago (one of my first, actually), except that it’s void of dairy, of course. Substitute a little Daiya and a little nutritional yeast and you’ve got an AWESOME revamped version of one of my favorite dishes-meat-free arancini!

2 1/2 cups vegetable broth, boiling

1 1/2 cups baby spinach

1 cup Arborio rice

1 small yellow onion, chopped

1/2 cup dry white wine

1/2 cup coconut milk

2/3 cup organic all purpose flour

2/3 cup organic whole wheat breadcrumbs

1 cup of cubed Daiya cheese

2 cloves garlic, minced

2 tsp nutritional yeast

1 tbsp olive oil, plus more for coating

1 tsp sea salt

1 tsp dried basil

1/4 tsp black pepper

  • Cook tbsp of oil and onion in large saucepan over medium heat until they become translucent.  Then pour in the rice and cook for 2 to 3 minutes
  • Stir in wine and continue cooking until the liquid has evaporated
  • Add boiling veggie broth to the mixture 1/3 at a time, continuously stirring until the liquid is completely evaporated (NOTE: This can sometimes take more than 5 minutes) before adding more
  • When everything has evaporated, add in spinach, nutritional yeast, garlic, basil, salt and black pepper and stir until spinach is wilted and everything is well incorporated
  • Let mixture sit in fridge to chill for an hour
  • Preheat oven to 425 degrees
  • Mix breadcrumbs and flour together
  • Roll rice mix into balls, slightly larger than golf balls, and stuff cubes of cheese in the middle and then closing more rice over it
  • Roll through coconut milk, then through the breadcrumb mixture
  • Lay onto a greased baking sheet and drizzle with more oil on top
  • Bake at 425 degrees for 25 minutes, rotating halfway through
  • Serve with tomato sauce and more dried or fresh basil

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