... Vegan Risotto Balls Recipe | Dance of Stoves

Vegan Risotto Balls Recipe

Vegan Risotto Balls | danceofstoves.com
These vegan risotto balls are an ideal appetiser for any celebration; they are delicious, like everyone, and much lighter than other fried ones.

They are 100% vegan, so they are healthier and have much fewer calories, they do not contain butter or cheese, and they are suitable for coeliacs because they are gluten-free

They are also perfect for lactose intolerant because we have used almond milk to make them.

Vegan Risotto Balls | danceofstoves.com
Every day vegan cuisine surprises me more; in most cases, you don't notice the difference, and practically all the dishes that exist (if not all) can be veganized

Also Read: Vegan Baileys Irish Cream

It is not the same as vegan risotto, but it is very similar, and if you use it to make these balls, you will not notice the difference.

Vegan Risotto Balls | danceofstoves.com
In the following photo, you can see how the vegan risotto was; it is a short version because we have used it to make the risotto balls, but you can add your favourite vegetables if you want to take it as a main dish, herbs or spices.

Vegan Risotto | danceofstoves.com
We have used almond milk, rice flour, and nutritional yeast (which you can substitute for brewer's yeast, although gluten). 

Still, you can use another type of milk, flour or even substitute nutritional yeast for breadcrumbs if you don't mind that it contains gluten.

We love using brewer's yeast (and now we've just discovered nutritional yeast that is similar but gluten-free) in our recipes. 

Also Read: Vegan Curry Lentils Recipe

As I already mentioned in this Vegan Alfredo Pasta entry, I tried it some time ago, and I wouldn't say I liked it because I added it in yoghurt and juices, but it was a bitter taste unpleasant. 

Now I can't live without it; I use it mostly in hot dishes to substitute for cheese and even raw as in this recipe for Bruschetta with Vegan Pesto.

Vegan Risotto Balls | danceofstoves.com
We do not usually eat fried at home because it is not the healthiest option, but from time to time, we indulge ourselves. 

We prefer to fry in a pan with as little oil as possible, and generally, we do not reuse it, at least not for cooking, because great soaps come out with used oil. 

Also Read: Basic Tomato Sauce Recipe

Anyway, if you want a lighter version, you can try baking them, they will be less juicy, but they will also be delicious.

This recipe is also ideal for taking advantage of leftover rice; it does not have to be risotto, we have tried other rice dishes, and they are also delicious.

If you want your vegan risotto balls not to come out too oily, the oil must be hot, so they will be done right away and will not absorb so much oil. 

You can also put them on a plate with absorbent paper when removing them from the pan or fryer. 

Also Read: Vegan Oil-Free Mayonnaise

Encourage yourself to prepare them, they are cheap, easy, and an irresistible appetiser, although make sure you make enough because they will fly off the table before you know it.

Vegan Risotto Balls | danceofstoves.com
Vegan Risotto Balls

Vegan Risotto Balls
These Vegan Risotto Balls are the perfect appetiser for any occasion. They are 100% vegan and gluten-free.

  • Author: Dance of Stoves
  • Preparation: 20 mins
  • Cook: 25 mins
  • Total: 45 minutes
  • Servings: 20 units (1x), 40 units (2x), 60 units (3x)
  • Category: Snacks, Gluten-Free, Appetizers
  • Cuisine: Vegan, Italian

Ingredients SCALE (1x)

  • Extra virgin olive oil
  • Two cloves of garlic
  • 1/2 onion
  • 1/2 cup of white wine (125 millilitres)
  • 1 cup of short-grain white rice (200 grams)
  • 1/2 cup of almond milk (125 millilitres) + 6 tablespoons for the batter
  • 2 cups of vegetable broth or water (500 millilitres)
  • Six tablespoons of rice flour
  • Eight tablespoons of nutritional yeast (2 for the risotto and 6 for the coating)

Ingredients SCALE (2x)

  • Extra virgin olive oil
  • Four cloves of garlic
  • One onion
  • 1 cup of white wine (250 millilitres)
  • 2 cups of short-grain white rice (400 grams)
  • 1 cup of almond milk (250 millilitres) + 6 tablespoons for the batter
  • 4 cups of vegetable broth or water (1000 millilitres)
  • 12 tablespoons of rice flour
  • 16 tablespoons of nutritional yeast (4 for risotto and 12 for coating)

Ingredients SCALE (3x)

  • Extra virgin olive oil
  • Six cloves of garlic
  • 1 1/2 onion
  • 1 1/2 cup of white wine (375 millilitres)
  • 3 cups of short-grain white rice (600 grams)
  • 1 1/2 cup of almond milk (375 millilitres) + 6 tablespoons for the batter
  • 6 cups of vegetable broth or water (1500 millilitres)
  • 18 tablespoons of rice flour
  • 24 tablespoons of nutritional yeast (6 for the risotto and 18 for the batter)

Instructions

  1. In a frying pan, add a drizzle of oil and brown the chopped garlic and onion.
  2. Add the rice and fry it for 2 minutes or until it begins to turn transparent.
  3. We add the white wine and let the alcohol evaporate.
  4. We add a ladle of hot vegetable broth and wait for it to be consumed. In this step, we will have to stir from time to time so that the rice does not stick. We are adding broth and going as it is consumed. Finally, we add almond milk. We do not add salt because the ingredients give it enough flavour, but you can add it without problems if you want.
  5. When the rice is al dente, the risotto will be ready; it was 18 minutes in our case.
  6. To finish, we add two tablespoons of yeast, stir and leave it covered for about 5 minutes to rest.
  7. We put the risotto in a bowl and let it cool down. We make small balls, and we batter them by passing them through milk, then through flour, then again through the milk and finally through brewer's yeast (or breadcrumbs).
  8. We fry our balls in plenty of hot oil until golden brown.

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