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A delicious plant-based take on the traditional Italian snack.
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Duration50 minutes
Cook Time40 minutes
Prep Time10 minutes


  • 1 onion
  • 2 cloves of garlic
  • 2 sticks of celery
  • 250 g risotto rice
  • 150 ml vermouth
  • 1 tsp. yeast extract
  • 1 tbsp. mustard
  • Veg stock pot/cube
  • Vegan Applewood
  • Black pepper
  • Olive oil
  • Vegetable oil for the fryer


  • These arancini can be made with any left over risotto but here is my favourite basic recipe!
  • Finely dice an onion, celery and the garlic and slowly cook in olive oil until soft and translucent.
  • Once your onions are cooked add the in the rice and stir well until the rice starts to look translucent around the edges.
  • Add a stock cube, 1 tsp. of marmite, 1 tbsp. of mustard and a decent amount of black pepper and then slowly start adding hot water stirring frequently and adding more water once the rice has dried out.
  • Continue this process for approx. 25-30 mins until the rice is cooked. Let the cooked rice cool quickly ( spread out in a tray) then refrigerate until needed.
  • To make the arancini mould the risotto around a cube of applewood, then coat in breadcrumbs (I use panko breadcrumbs for extra crunch).
  • Deep fry at 180 degrees for 6-8mins until golden brown and hot all the way through.
  • Serve with a delicious Marinara tomato sauce or vegan pesto. 
Watch the recipe video here.

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