These golden, crispy arancini balls are filled with creamy vegan risotto and melted plant-based mozzarella. Coated in a light panko crust and perfectly seasoned, they make a delicious snack or appetizer that's full of flavor and texture.
Start the risotto by sautéing the onion and garlic with a pinch of salt until translucent.
Add the rice and white wine, stirring until the wine is mostly absorbed.
Gradually add the vegetable broth, stirring frequently and allowing the liquid to absorb before adding more.
Stir in the plant-based butter and palm cream spread at the end for a creamy finish.
Spread the risotto into an even layer and let it cool completely.
Meanwhile, prepare the coating station by mixing flour and water to create a batter, along with a separate bowl of panko breadcrumbs seasoned with salt and black pepper.
Scoop about two tablespoons of cooled risotto, shape into balls, and gently flatten them.
Fill each with plant-based mozzarella or your preferred filling.
Coat the balls first in the batter, then thoroughly in the panko breadcrumb mixture.
Fry the arancini until golden brown and crispy on all sides.