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Vegan risotto balls

Vegan Risotto Balls

  • Author: Simple Vegan Blog
  • Prep: 20 mins
  • Cook: 25 mins
  • Total: 45 mins
  • 20 1x
  • Appetizer
  • Vegan, Italian

Servings 20 1x

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These Vegan Risotto Balls are the perfect appetizer for any occasion. They are 100% vegan and 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)


  1. In a non-stick frying pan, heat the olive oil on medium high heat. Add chopped garlic and onion and cook until golden brown.
  2. Add the rice and saute for about 2 minutes.
  3. Pour the white wine and cook until it’s fully absorbed.
  4. 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.
  5. Stir in two tablespoons of nutritional yeast and salt to taste (it’s optional, we don’t add salt).
  6. Let stand covered for 5 minutes.
  7. 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.
  8. 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