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A vegan mushroom arancini on a plate with a fork.
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Mushroom Arancini (Vegan Risotto Balls)

Yummy leftover risotto becomes delicious mushroom filled arancini! Crunchy on the outside and lovely and creamy in the middle
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Main Course
Cuisine: Italian, Vegan
Keyword: arancini, mushroom, risotto
Servings: 12 aracini
Calories: 259kcal
Author: Louise-Claire Cayzer

Ingredients

To make the Arancini.

  • 150 g panko breadcrumbs
  • 2 tablespoon olive oil
  • 2 tablespoon nutritional yeast
  • 1 teaspoon salt flakey maldon seasalt is nicest!
  • 500 g cooked risotto See the instructions below to make from scratch
  • 100 g vegan mozzarella diced into 1cm cubes.
  • 100 g sauteed mushrooms or other filling. See below to make the mushrooms.

For the Risotto Base.

  • 300 g risotto rice arborio or carnaroli
  • 50 g dried mushrooms
  • 1 large onion finely chopped
  • 2 garlic cloves finely chopped
  • 130 g frozen peas
  • 1 tablespoon olive oil
  • 1300 ml vegetable stock use a good quality stock cube or boullion if you don't have fresh.
  • 175 ml white wine or use 1 tablespoon cider vinegar and 1 teaspoon sugar in 160ml water.
  • 2 tablespoon nutritional yeast
  • 1 tablespoon white miso
  • Salt & Pepper to season

For the Sauteed Mushrooms for stuffing the arancini.

  • 100 g chestnut mushrooms or a mixture of wild and chestnut mushrooms
  • 1 teaspoon thyme
  • 2 tablespoon white wine
  • 1 teaspoon olive oil
  • 2 cloves garlic roughly sliced
  • salt & pepper to taste
  • chilli flakes to taste optional

Instructions

To make the risotto if you do not have leftover risotto

  • Pour the stock into a medium saucepan, and add the dried mushrooms.
    50 g dried mushrooms, 1300 ml vegetable stock
  • Bring to a simmer and let the mushrooms steep in it, squishing them around so they let out all their delicious mushroomy essence. Keep them in the stock until later when you'll need them.
  • In a big saucepan, warm the olive oil gently, then add the onions & garlic cook until translucent.
    1 large onion, 1 tablespoon olive oil, 2 garlic cloves finely chopped
  • Add the rice and stir until slicked with the oil & mixed in with the onions & garlic.
    300 g risotto rice
  • Add the white wine & stir until soaked into the rice.
    175 ml white wine
  • Then. And this is the CRUCIAL bit with risotto. Add in a ladle of the stock. And stir until soaked in over a lowish heat.
  • And repeat the step above.
  • Now is a good time to start cooking the mushrooms to top the risotto. See instructions below.
  • Keep repeating the ladling of the stock and stirring until the rice becomes soft and creamy.
  • Pull the dried out of the broth, squeezing them hard to get the moisture out & the last of their juicy flavour, and chop the caps really finely.
  • If you start running out of stock, add more hot water from the kettle to the stock pot.
  • The rice should be just getting soft, and getting risotto-y on the outside, but still be a bit chalky in the middle.
  • Chop up the dried mushrooms and add them into the risotto.
    50 g dried mushrooms
  • Add the peas and stir.
    130 g frozen peas
  • Let the peas cook & the spinach wilt.
  • Check the rice is fully cooked through.
  • If it isn't,add more stock & stir.
  • Now. Add in the miso and nutritional yeast and stir well.
    2 tablespoon nutritional yeast, 1 tablespoon white miso
  • Taste- and add extra miso/salt/pepper/nutritional yeast to taste.
    Salt & Pepper to season

For the sauteed mushrooms

  • In a large pan sautee two garlic cloves in olive oil.
    1 teaspoon olive oil, 2 cloves garlic
  • Add in the fresh mushrooms, thyme, a sprinkle of salt and cook down.
    100 g chestnut mushrooms, 1 teaspoon thyme, chilli flakes to taste
  • Add a splash of white wine and let it cook off.
    2 tablespoon white wine, salt & pepper to taste
  • Chop the cooked mushrooms finely so they can be used to stuff the arancini.

To assemble the arancini

  • Make sure your risotto is cool enough to handle!
  • On a large plate, mix up the breadcrumbs with the olive oil, nutritional yeast and a pinch of salt.. This ensures an evenly cooked crunchy crust.
    150 g panko breadcrumbs, 2 tablespoon nutritional yeast, 1 teaspoon salt, 2 tablespoon olive oil
  • Make a large golfball sized ball out of the risotto. (About 1 large tablespoon)
    500 g cooked risotto
  • Hollow out the ball and add in a little bit of mushroom and a cube of mozzarella.
    100 g vegan mozzarella, 100 g sauteed mushrooms
  • Close the risotto over the filling so it is hidden insice.
  • Roll the risotto in the breadcrumbs (risotto is nice and sticky, so they will stick well!)
  • Repeat with the rest of the risotto.
  • Cook the arancini balls in your airfryer at 180°C/356°F for about 10 minutes. Alternatively pan fry or oven bake at 180°C/356°F for roughly 20 minutes.
  • Serve fresh and hot with napkins in case of mess!

Nutrition

Calories: 259kcal | Carbohydrates: 40g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 858mg | Potassium: 255mg | Fiber: 4g | Sugar: 3g | Vitamin A: 323IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 2mg