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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Wow, just wow. These are Just. So. Beautiful. I literally just bought some arborio rice today, to make some lazy risotto (in a rice cooker… I know, I know…), but that seems so uninspired compared to these!
Arborio rice in the rice cooker!? That’s brilliant and would save so much time! I will be making these all the time so I’ll have to cook the rice in the rice cooker next time-thanks for the idea 🙂
Well, I made said lazy risotto with regular rice (gasp), but I bought arborio for this time around because it turned out so well! There is a lot of time to be saved with that handy little rice cooker! The things you learn from the internet 🙂
Thank you for sharing your recipes. My husband and I are sharing them, too, and saving to favorites.
Sheila
Thank you so much! I’m glad you are enjoying them 🙂
holycannoli! Vegan Arancini!! You are a vegan culinary goddess!
Rice balls were my most favorite “holiday food” as a kid. My grandma only made them on special occasions and when she did, she had to keep them guarded in the oven so we didn’t start gobbling them up before dinner even started. Leftovers were not even a possibility 🙂
Thank you so much for sharing the recipe!
Aww thank you so much! It’s funny because once I started making them my Italian grandmother became obsessed with them-she never ate them growing up. Seriously SO addictive though!
These look amazing!!! I was thinking of making these for a Super Bowl party. Do you think it would work to cook them at home and reheat them in a microwave at the party? I doubt I’ll have access to an oven for reheating. Thanks!