If you’re looking for a delightful way to transform your leftover risotto into a delicious, crispy snack or appetizer, this Creamy Mushroom and Pea Arancini recipe is perfect for you. These golden brown, crunchy balls are great for entertaining or just as a comforting treat. Plus, they’re vegan and can be made gluten-free with simple substitutions.
Ingredients
- 2 cups leftover pea and mushroom risotto, cooled
- 1/2 cup Japanese breadcrumbs or panko (sub almond meal or processed GF oats for a gluten-free version)
- 2 tbsp all-purpose flour or gluten-free flour like buckwheat
- 1/4 cup water
- 1 tsp salt
- Canola or other neutral oil, for frying
- 1 cup of marinara sauce, for dipping
Directions
- Prepare the Coating: In a bowl, mix the flour, water, and salt until smooth to create a batter.
- Form the Arancini: Roll the cooled risotto into golf ball-sized balls.
- Coat the Arancini: Dip each risotto ball into the flour mixture, ensuring it’s fully covered, then roll it in breadcrumbs until evenly coated.
- Fry the Arancini: Heat a pan over medium-high heat with enough oil to submerge at least half of each ball. Once the oil is hot, place the balls in the pan. Cook for 2-3 minutes on each side, moving them around until they are golden brown and crisp.
- Serve: Remove the arancini from the pan and place them on a paper towel-lined plate to drain any excess oil. Serve hot with marinara sauce for dipping.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Calories: 260 per serving
- Servings: 4
These Creamy Mushroom and Pea Arancini are not only easy to make but also a fantastic way to repurpose leftovers into a gourmet treat. Enjoy them as an appetizer, a party snack, or a delicious meal on their own. Bon appétit!
Creamy Mushroom and Pea Arancini
- Total Time: 25 minutes
- Yield: 4 1x
Description
These Creamy Mushroom and Pea Arancini are a gourmet twist on the classic Italian snack. Made with rich mushroom and pea risotto encased in a crispy breadcrumb shell, these arancini are perfect as a decadent starter or a party snack. Each bite delivers a delicious contrast of textures, from the crunchy exterior to the creamy, flavorful interior.
Ingredients
2 cups leftover pea and mushroom risotto, cooled
1/2 cup Japanese breadcrumbs or panko (sub almond meal or processed GF oats for gluten-free version)
2 tbsp all-purpose flour or gluten-free flour like buckwheat
1/4 cup water
1 tsp salt
Canola or other neutral oil, for frying
1 cup of marinara sauce, for dipping
Instructions
In a bowl, mix the flour, water, and salt until smooth.
Roll the risotto into golf ball-sized balls.
Dip the risotto balls into the flour mixture, then roll them in breadcrumbs.
Heat a pan over medium-high heat with enough oil to submerge at least half of each ball.
Once hot, place the balls in the pan. Cook for 2-3 minutes on each side, moving them around until golden brown and crisp.
Remove from the pan and serve hot with marinara sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 260