Pesto Arancini

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Pesto Arancini

Yield: 15-20

Author: Ori Harrington

Prep time: 30 MinCook time: 1 HourInactive time: 1 HourTotal time: 2 H & 30 M

Ingredients

Pesto

• 1 cup Arborio rice
• 3 1/2 cup vegetable broth
• 2 cups breadcrumbs
• 3/4 cup vegan liquid egg (I used JustEgg)
• 2/3 cup nutritional yeast
• 2/3 cup vegan pesto (I used LoveLeGraned)
• 1/2 cup vegan white wine
• 1/2 vegan Parmesan (I used Violife)
• 3 garlic cloves -minced
• 1 lemon zested & juiced
• 2 tbsp. vegan butter (I used Becel)
• 1 1/2 tbsp. Italian seasoning
• Salt and pepper to taste
• Oil for frying

Instructions

1. Heat the vegetable broth in a pot.
2. In a different pot, melt the butter to medium heat. Add the minced garlic and cook until it becomes fragrant. Add in the rice and stir mixing it together. Pour the wine and reduce until the liquid is almost all gone.
3. Pour a cup of vegetable stock at the time, stirring constantly adding more vegetable broth as the rice absorbs the liquid.
4. Add the pesto, vegan cheese, nutritional yeast, lemon zest and juice, and salt and pepper. Stir to combine it all together.
5. Allow the risotto to cool before chilling in the fridge for an hour.
6. Make your breading station, place the vegan liquid egg in a bowl, and the breadcrumbs mixed with the Italian seasoning in another.
7. Form about 2 1/2 tbsp of risotto in a ball. Dip in the liquid egg, then cover with breadcrumbs. Repeat this process with the remaining risotto.
8. Heat up the frying oil to 350F and fry the arancinis for 2-3 minutes on each side or until golden brown.
9. Serve with extra pesto & marinara sauce