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
