We’re suckers for crispy, golden bites—and arancini totally has our hearts. Especially these wild garlic arancini with tomato relish! They’re crunchy on the outside, soft and cheesy inside, and carry the fragrant punch of spring’s most magical ingredient: wild garlic.
If you’re looking for a vegetarian arancini recipe with wild garlic and a zesty tomato dip, this is the ultimate seasonal showstopper.
Wild Garlic Season = Arancini Season
Every spring, we go on a little foraging adventure (or farmers’ market spree) to grab fresh wild garlic. Its flavor is milder than regular garlic—kind of buttery and herby—and it blends beautifully into risotto.
For a crispy arancini recipe with wild garlic, this version hits that perfect flavor balance between rustic and gourmet.
Quick Tip: Make That Relish Shine
The sweet and tangy tomato relish is the perfect contrast to the savory arancini. Make extra—you’ll want to put it on everything!
Creamy Risotto, Cheesy Center, Crispy Shell
The base is a lush wild garlic risotto, chilled and rolled around a cube of melty cheese before getting breaded and fried to golden perfection.
This crispy risotto ball recipe with wild garlic and cheese is crunchy outside, rich inside, and irresistibly snackable.
Perfect for Appetizers, Picnics, or Fancy Finger Food
Whether you’re planning a party spread or just want a fun weeknight dinner, these little flavor bombs fit the bill. Serve them with toothpicks or forks—or fingers, no judgment.
This is our go-to wild garlic vegetarian appetizer idea for impressing friends (or just ourselves on a Friday night).
Vegan? No Problem!
We’ve tested a fully plant-based version using vegan cheese and egg-free breading, and it turns out just as delicious. Crispy, creamy, and 100% vegan-friendly.
This is a super adaptable vegan arancini recipe with wild garlic that doesn’t skimp on flavor or texture.
Make-Ahead & Freezer-Friendly!
You can roll and chill these arancini in advance, then fry them fresh before serving—or even freeze a batch for later.
If you’re looking for a make-ahead vegetarian appetizer for spring or Easter, this recipe makes hosting easy-peasy.
A Spring Treat Worth Repeating
These wild garlic arancini with tomato relish are a celebration of seasonal flavors, Italian inspiration, and pure comfort food joy. Whether you’re serving them at a gathering or indulging solo, they’re the kind of bites you dream about long after the plate’s clean.
Make these vegetarian arancini with wild garlic and tangy tomato sauce part of your spring kitchen tradition—you’ll thank yourself later!
Ingredients
For the Wild Garlic Arancini:
- 200 g arborio rice
- 1 small shallot finely chopped
- 2 tbsp olive oil
- 600 ml vegetable stock
- 50 g vegan or vegetarian parmesan-style cheese grated
- Salt & pepper to taste
- 2 tbsp wild garlic pesto homemade or store-bought
- 80 g vegan mozzarella or firm cheese cubed – optional filling
- 100 g flour
- 120 ml plant milk or egg for vegetarian
- 150 g breadcrumbs panko preferred
- Oil for deep frying
For the Smoky Tomato Relish:
- 1 tbsp olive oil
- 1 small red onion diced
- 2 cloves garlic minced
- 200 g canned crushed tomatoes
- 1 tsp smoked paprika
- 1 tsp brown sugar
- 1 tsp balsamic vinegar
- Salt and pepper to taste
Instructions
Cook the Risotto:
- In a saucepan, sauté shallot in olive oil until translucent. Stir in rice and toast for 1–2 minutes. Gradually add warm stock, stirring, until rice is creamy and cooked through (about 20 minutes). Stir in cheese, salt, pepper. Let cool completely.
Form the Arancini:
- Take a spoonful of risotto, flatten in your hand, add ½ tsp wild garlic pesto and a cube of cheese in the center, then shape into a ball. Repeat until all mixture is used.
Chill:
- Place arancini on a tray and chill in the fridge for 30 minutes to firm up.
Bread the Arancini:
- Roll each ball in flour, dip in plant milk or egg, then coat in breadcrumbs.
Fry:
- Heat oil in a deep pan (170°C / 340°F). Fry arancini in batches until golden and crispy. Drain on paper towel.
Make the Relish:
- In a pan, heat olive oil and sauté onion and garlic until soft. Add tomatoes, smoked paprika, sugar, vinegar, salt and pepper. Simmer for 10–15 minutes until thickened.
Notes
- Vegan option: Use vegan cheese or omit cheese entirely and stick with the pesto filling.
- Make ahead: You can prep and freeze the arancini before frying.
- Air-fry option: Brush with oil and air fry at 200°C for 10–12 minutes for a lighter version.
Frequently Asked Questions About Our Wild Garlic Arancini with Tomato Relish
🧄 What is wild garlic, and how does it differ from regular garlic?
Wild garlic, also known as ramps or ramsons, has a milder, fresher flavor than traditional garlic bulbs. It tastes more like a cross between garlic and chives and adds a delicate, herbaceous note to the arancini.
🍚 What kind of rice should I use for arancini?
Arborio rice is ideal, as its high starch content creates the creamy texture needed for the risotto base. It also holds its shape well when cooled and rolled into balls.
🧀 Can I make this recipe vegan?
Yes! Simply replace any cheese used in the risotto with a vegan alternative, and ensure your binder (like egg or cheese) is swapped for a plant-based option such as a flax egg or vegan mozzarella.
🍅 What makes the tomato relish a good pairing?
The bright acidity and sweetness of the tomato relish balance the richness of the fried arancini. It cuts through the creaminess and adds a fresh contrast with every bite.
🔥 Can I bake or air fry the arancini instead of deep-frying?
Absolutely. While deep-frying gives the crispiest result, baking or air-frying can work well too. Lightly brush or spray them with oil and bake at a high temperature until golden and heated through.
❄️ Can I freeze arancini?
Yes. After shaping and breading the arancini, freeze them on a tray, then transfer to a sealed container. Fry or bake from frozen—just adjust the cooking time slightly.
🕒 Can I make the risotto base ahead of time?
Definitely. Prepare the risotto up to a day in advance and chill it. It’s actually easier to roll and shape once it’s cold and firm.
🌿 What other herbs can I use if wild garlic isn’t available?
If wild garlic is out of season, substitute with a mix of fresh parsley, chives, or a small amount of garlic scapes for a similar aromatic profile.
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