Vegan Alfredo Arancini

Vegan Alfredo Arancini


  • Olive oil

  • White onion, minced

  • Garlic cloves, minced

  • Arborio rice

  • White wine

  • Vegetable broth, warmed

  • Minor’s Vegan Alfredo

  • Parsley, minced

  • Sun-dried tomatoes, minced

  • AP Flour

  • Egg

  • Panko breadcrumb

Build It

  1. In a wide sauce pot over medium heat, add oil and onions. Cook until onions are translucent.
  2. Add minced garlic and continue to cook for another minute, then add arborio and cook.
  3. Deglaze with white wine. Reduce au sec or almost dry.
  4. Add broth ½ cup at a time, stirring frequently, until all liquid has evaporated before adding the next.
  5. Add vegan alfredo and stir in parsley, sun-dried tomatoes, and season with salt and black pepper.
  6. Spread risotto on a pan and cool overnight.
  7. Pre-heat fryer to 350F.
  8. Make a flour, egg wash and breadcrumb station.
  9. Scoop cooled risotto and roll into a ball shape. Dredge through breading station.
  10. Deep fry risotto balls until exterior is golden brown and internal reaches 145F.