These Vegan Risotto Balls are the perfect appetizer for any occasion. They are really easy to make and you can use other rice recipes you like.
They are 100% vegan and gluten-free. They are also perfect for lactose-intolerant people because we’ve used extra virgin olive oil, almond milk and nutritional yeast instead of cheese and butter.
I love vegan food, you can make delicious dishes and you’ll find no difference. You won’t believe these vegan risotto balls are dairy-free!
In the photo below you can see our vegan risotto. It’s a healthier version of traditional risotto and it’s very simple, but you can add other vegetables, herbs or spices if you want.
To coat in batter our vegan risotto balls, we’ve used almond milk, rice flour and nutritional yeast instead. You can also use other kinds of milk and flour, or you can use breadcrumbs or brewer’s yeast, but they’re not gluten-free.
If the oil isn’t hot enough, your balls will be greasy and oily, so be careful! If you want a lighter and healthier version, you can cook your balls in the oven.
We don’t fry very often, but once in a while we make some recipe like these balls. When we fried, we always use extra virgin olive oil and we never use a fryer or reuse oil. We also put our balls on a plate with paper towel to remove excess oil.
These Vegan Risotto Balls are cheap, quick, easy, crunchy on the outside and so soft and creamy in the inside. They are so delicious and you’re gonna love them!
Vegan Risotto Balls
These Vegan Risotto Balls are the perfect appetizer for any occasion. They are 100% vegan and gluten-free.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 20
- Category: Rice, Appetizer
- Cuisine: Vegan, Gluten-free
- Extra virgin olive oil
- 2 cloves of garlic
- 1/2 onion
- 1/2 cup white wine (125 milliliters)
- 1 cup rice (200 grams)
- 1/2 cup almond milk (125 milliliters) + 6 tablespoons (to coat in batter the balls)
- 2 cups vegetable broth or water (500 milliliters)
- 6 tablespoons rice flour
- 8 tablespoons nutritional yeast (2 tbsp to make the risotto and 6 tbsp to coat in batter the balls)
- In a non-stick frying pan, heat the olive oil on medium high heat. Add chopped garlic and onion and cook until golden brown.
- Add the rice and saute for about 2 minutes.
- Pour the white wine and cook until it’s fully absorbed.
- Add a ladle of hot vegetable broth (or hot water) to the rice and stir until the broth is fully absorbed. When the rice appears almost dry, add another ladle of broth and repeat the process. You need to stir constantly, especially while the liquid gets absorbed, to prevent scorching. Continue adding broth for about 18 minutes or until the grains are tender but still firm to the bite, and the last time add almond milk instead of vegetable broth. Stir until the milk is absorbed.
- Stir in two tablespoons of nutritional yeast and salt to taste (it’s optional, we don’t add salt).
- Let stand covered for 5 minutes.
- Wet your hands with water so the rice doesn’t stick to your fingers. When the risotto is cold you can make balls. Dip each ball in the milk, then in the flour, then in the milk again, and finally in the nutritional yeast.
- Once the oil is hot, add 2 or 3 balls to the pot and fry them until golden brown.
- Serving Size: 1 risotto ball
- Calories: 86
- Sugar: 0.8 g
- Sodium: 11.8 mg
- Fat: 1.7 g
- Saturated Fat: 0.2 g
- Carbohydrates: 13.2 g
- Fiber: 1.8 g
- Protein: 4.1 g