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Mushroom Arancini | Plant Future

Mushroom Arancini

Mushroom Arancini

30 mins prepServes 4

Delicious arancini made with arborio rice and chestnut mushrooms. These are not stuffed but are still extremely tasty. They are prepared with various ingredients including onions, garlic, and nutritional yeast, offering a savory flavor. Fresh parsley adds a nice touch, and the risotto can be cooled down before shaping into balls. The recipe is perfect for plant-based diets.

4 servings

What you need

arborio rice

14 ⅛ oz arborio rice

chestnut mushrooms

21 ⅙ oz chestnut mushrooms

onion

1 onion

celery

garlic

3 clove garlic

vegetable broth

1 vegetable broth

white wine

vegan margarine

2 tbsp vegan margarine

nutritional yeast

2 tbsp nutritional yeast

fresh parsley

1 fresh parsley

salt

pepper

extra-virgin olive oil

1 extra-virgin olive oil

flour

breadcrumb

canola oil

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Instructions

1: Prepare arborio rice and set aside.

2: Sauté chopped onion, celery, garlic, and mushrooms in olive oil until soft.

3: Add vegetable broth and optional white wine; simmer until combined.

4: Stir in vegan butter and nutritional yeast for flavor.

5: Allow the mixture to cool down.

6: Shape cooled risotto into balls, rolling them in flour and breadcrumbs.

7: Fry arancini in vegetable oil until golden.

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