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Golden, crispy wild garlic arancini—stuffed risotto balls with a vibrant wild garlic pesto core—served with a smoky tomato relish. An irresistible vegetarian or vegan appetizer or party snack.
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Prep Time 25 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 25 minutes
Course Brunch, Snack, Vegan
Cuisine Italian
Servings 4
Calories 380 kcal

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.
Keyword fried risotto balls, plant-based party snacks, stuffed arancini, tomato relish dip, vegan arancini recipe, vegetarian risotto balls, wild garlic arancini, wild garlic pesto