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.
Nutritional yeast is one of our favorite ingredients, and we use it in many recipes like this Vegan Pasta Alfredo or this Vegan Pesto Bruschetta.
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
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 20 1x
- Category: Appetizer
- Cuisine: Vegan, Italian
These Vegan Risotto Balls are the perfect appetizer for any occasion. They are 100% vegan and gluten-free.
Ingredients
- 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)
Instructions
- 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.
Nutrition
- 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
Jamie says
June 16, 2014 at 01:02These look amazing! I’m going to make them this week and report back to how they turned out. So excited I found your blog!
Iosune says
June 18, 2014 at 21:14Hi Jamie! Thanks a lot! I hope you like the risotto balls 🙂
Sandra says
July 25, 2016 at 00:33Can I make rather than fry the rice balls?
Iosune says
August 2, 2016 at 10:53Hi Sandra! Bake them at 355ºF or 180ºC until golden brown 🙂
Stephanie Taylor says
November 4, 2016 at 17:29Do you think I could use just plain gluten free flour instead of rice flour?
Iosune says
November 8, 2016 at 17:08Hi Stephanie! I think it could work 🙂
Fran says
February 24, 2017 at 14:42Looking forward to making these for my daughter! She became vegan last June and ever since I have been struggling to make her food!!! She’s over the pasta thing and won’t eat pb&j at school anymore so I’m excited for some new recipes! Thank you!
Iosune says
February 28, 2017 at 13:01Hi Fran! I hope your daughter enjoy our recipes 🙂 Have a nice day!
Fran says
February 28, 2017 at 13:15I made them and she LOVED them!!! “Bangin'” were here exact words ? I think next time I’ll put a piece of her vegan cheese inside too!!
Thanks again!
Iosune says
March 7, 2017 at 18:28Hi Fran! I’m so happy to read that 😀
Pixie says
March 20, 2017 at 09:14Have you ever fried them then eaten cold? For a picnic the next day?
Iosune says
March 24, 2017 at 16:46Hi Pixie! Yes, they taste amazing 😀
Vicki says
June 6, 2017 at 08:53What could i use instead of wine? I’d like to try the oven version for my 6yo. Yum.
Iosune says
June 10, 2017 at 12:34Hi Vicki! Add some water or broth 🙂
Amber says
June 13, 2017 at 15:45Hi there, you mentioned brewer’s yeast… is this a substitute for nutritional yeast? I’m in Chile and nutritional yeast is really expensive and half the time they don’t have it in stock. But I’ve found I can order a large quantity of brewers yeast online…. just wanted to check first
Thanks in advance!
Iosune says
June 19, 2017 at 11:02Hi Amber! Yes, I also use brewers yeast here in Spain, it’s called “levadura nutricional desamargada” in Spanish. It’s less bitter than regular brewers yeast. Have a nice day!
Rashmi says
October 4, 2017 at 07:31Hello
Is it possible to use something instead of almond milk??
Thanks
Iosune says
October 5, 2017 at 12:11Hi Rashmi! Any plant milk will do 🙂
Renee DeLeon says
March 4, 2018 at 17:25This sounds so delicious that I have to pin it to my Veeg Pinterest board for vegan snacks! I’m a new vegan recipe blogger, and all that I am getting to learn about various ingredients and flavors is such a pleasure! Life is too short to eat the same old take out all of the time – let’s cook up something beautiful!
Iosune says
March 25, 2018 at 04:58Hi Renee! Thanks a lot 🙂 So glad you like it
Natalie Thomas says
March 30, 2018 at 03:30Can you tell me if I can freeze these and then reheat? I would like to cook ahead for an event. Thanks a million 🙂
Iosune says
March 30, 2018 at 04:11Hi Natalie! I’ve never frozen and reheated it myself, but I think it should work. You’re so welcome 😉
Kimber says
May 16, 2018 at 02:02If I want to bake them instead how long would I cook them and what temp?? Thanks
Iosune says
May 16, 2018 at 08:49Hi Kimber! I would bake them at 400ºF or 200ºC until golden brown 🙂
Lydia says
February 16, 2019 at 20:11I made these today with some leftover leek and pea risotto, and they came out great! They barely took any time and were a great addition to a big salad 🙂
Thanks for the recipe!
Iosune says
February 18, 2019 at 10:22Hi Lydia! Sounds great 🙂 SO glad you liked them!