Meat-free Arancini


I was looking for a labor-intensive recipe to tackle- and arancini was it!

My cravings for meat or poultry-free Italian dishes have subsided, but I still enjoy constructing vegetarian alternatives to my old favorites.  Since arancini traditionally is filled with ground beef or ham, I just upped the veggies to compensate for what I had to leave out.  Set aside a good hour or 2 because it’s a hard dish to create…but more than worth it in the end!

1 cup uncooked Arborio rice

2 ½ cups boiling vegetable broth

½ dry cup white wine

1 onion, chopped

½ cups peas

½ cup corn

½ cup Parmesan cheese

1 egg, beaten

1 egg

1 tbsp almond milk

12 quarter-size pieces of fresh mozzarella cheese

½ cup flour

1 cup bread crumbs

1 tbsp olive oil (and 1 cup more for frying)

Salt & pepper to taste

  • 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 corn, peas and salt and pepper and blend thoroughly
  • Remove from heat, add in Parmesan cheese and one of the eggs and mix
  • Allow mixture to cool in refrigerator for about 30 minutes
  • When it has cooled, roll mixture into balls (slightly larger than a golf ball).  Poke a hole in the center and stuff a piece of mozzarella in, making sure it is concealed within the ball
  • Dip balls in mixture of milk and the beaten egg and then roll through a plate of the bread crumb and flour mix
  • Pour 1 cup of olive oil onto large frying pan on medium heat.  Cook 4 or 5 balls at a time, continuously moving them so they brown on all sides (pressing them a little make change the shape slightly, but they may be easier to cook)

About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

One response »

  1. Pingback: Vegetarian Recap: 7 Months Later… « The vegetarian pact's Blog

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s