Arancini are a great way of using up left over risotto, but you can of course make arancini entirely from scratch, just allow your rice to cool before handling. Our gluten-free recipe uses an air-fryer, it's a great way to turn risotto into arancini as the high heat gives a super crunchy texture to the balls without having to roll the arancini in breadcrumbs. This recipe is also entirely plant-based, so great for a vegan diet too.
Prep & cooking time: 45 mins | Serves: 4 portions of risotto or 12-16 arancini
Ingredients
- 200g risotto (Arborio) rice
- 400ml good quality vegetable stock including white wine (the ratio of risotto rice to stock is 1:2)
- 1 carrot, finely diced
- 2 celery sticks, finely diced
- 5 garlic cloves, finely diced
- 1 onion, finely diced
- 1 bowl cooked peas
- Salt & pepper
- Olive oil
Method
- Fry the diced onion, celery, carrot and garlic in plenty of olive oil until soft and the onions are translucent.
- Add the rice and a good dollop vegan butter and stir until rice is a little toasted, after which you should add the warm stock gradually, two ladles at a time, stirring frequently.
- Keep adding the stock in this way until it's all used and the rice is cooked and has a creamy appearance.
- Remove from heat and then stir in the cooked peas.
- Allow your risotto mix to cool and the roll into uniform golf ball sized balls.
- Pour olive oil into a deep bowl, roll each arancini in the oil and then cook at 200 degrees in your airfryer for 20 mins.
- Serve with a classic arrabiata sauce and vegan parmesan or regular cheese if you prefer.
