Who knew that arancini balls were so easy to make! I’ve always loved these deliciously crispy balls of gooey rice and assumed they were tricky to make – not at all!
Of course you need to make the risotto first which is a little time consuming but if you have any leftovers when you’re next making your favourite risotto then make these. In fact it’s absolutely worth either saving some or making a little extra to roll into these beauties.
I made this batch out of some leftovers from my squash risotto, so that’s what I’ve included in the recipe. But you can of course make them with your favourite flavour – here’s a few of mine;
Once you have your cold Risotto then all you need to do is create a lovely crunchy, cheesy crumb with breadcrumbs, sesame seeds and nutritional yeast – then roll, fry in a little oil and bake for 10 minutes. Voila – gooey, cheesy, crispy balls of deliciousness!
I served mine in a simple but delicious marinara sauce. If you don’t have your own favourite recipe already then I think you’ll love this – a rich yet fresh tomato sauce with a hint of oregano and chilli. Also amazing on pasta or pizza!
I'd love to know if you made this recipe.
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My family LOVE this dish! I usually make the risotto in large batches and we eat it, as it is, early in the week. A couple of nights later, I make arancini balls with the remainder of the risotto. The kids love it when I push a cube of vegan cheese into the centre of each rice ball. I can never make enough; This is such a popular meal! Thanks so much for sharing!
Hi Deborah
Aww I’m so happy! Its one of my favourites too. I love the idea of popping in some vegan cheese – yum!
Much love, Niki xxx