Vegetable-Stuffed Arancini Rice Balls

Full of flavour with a delicate crispy crust and so yummy.

My Recipe

Prep Time: 4 hours
Cook Time: 1 hour
Makes : 12


  • 1 cup arborio rice
  • 2 1/4 cups water
  • 1 tablespoon olive oil
  • 20 grams dairy-free butter
  • 1 white onion, finely chopped
  • 2 tablespoons pine nuts, chopped
  • 450 grams mushrooms, sliced
  • 1 carrot, grated
  • 125 grams dairy-free mozzarella cheese, grated
  • 1/3 cup plain flour
  • 1 teaspoon garlic powder
  • 1 cup soy milk
  • 3 cups breadcrumbs
  • olive oil, for deep-frying
  • salt and pepper, to taste


  1. Bring water to the boil over high heat. Stir in rice. Cover with a lid. Reduce heat to low and cook for 10 minutes. Remove from heat. Set aside, covered, for 10 minutes or until liquid has been absorbed. Transfer to a bowl.
  2. Meanwhile, heat oil and butter in a frying pan over medium heat. Add onion, mushrooms, carrots and pine nuts. Cook, stirring occasionally, for 8 to 10 minutes or until onion softens and mushrooms slightly crisps. Add onion mixture and cheese to rice. Mix well. Season with salt and pepper. Set aside to cool and refrigerate for 4 hours.
  3. Shape a tablespoon of the mixture into balls. Whisk together flour, garlic powder and soy milk. Dip each ball in flour milk and then breadcrumbs. Place on a tray. Refrigerate for 30 minutes.
  4. Heat oil in a large, shallow saucepan over medium heat. Cook balls, in batches, for 5 to 6 minutes or until golden. Transfer to a rack. Place in oven to keep warm. Serve warm.


This recipe was adjusted from @taste_team.

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