Vegan Fried Risotto Balls With Dried Tomatoes

If you love Italian food and risotto, try these vegan fried risotto balls with dried tomatoes. Every bite is so mouthwateringly delicious. They are packed with flavor and such a yummy comfort food. Great as an appetizer or serve with a green salad for lunch or dinner!

The Recipe

Vegan fried risotto balls with dried tomatoes

Ingredients

2 tablespoons olive oil

1 small yellow onion, finely chopped

2 garlic cloves, minced

1 1/2 cups / 300 g arborio rice

1/4 cup / 60 ml red wine

4 1/2 cups / 1125 ml water

4 tablespoons tomato paste

3 tablespoons fresh oregano leaves

25 dried tomatoes in olive oil 

2 tablespoons vegan butter

1/4 cup / 35 g vegan parmesan style cheese, grated

salt and pepper to taste

bread crumbs as needed

vegetable oil (such as canola or sunflower oil) for frying

Instructions

1. Heat a large pot over medium heat. Add 2 tablespoons of olive oil, chopped onion and minced garlic. Cook over medium heat until aromatic. Add rice and cook for another minute, stirring constantly. Then add red wine, allow to simmer until red wine is almost soaked. 

2. With a food processor blend 15 of the dried tomatoes until smooth.

3. Add water, tomato paste, oregano leaves, smooth dried tomato paste and chopped dried tomatoes. Cook on low to medium heat until rice is soft and fluid is soaked. Add 2 tablespoons of vegan butter and vegan parmesan style cheese. Season with salt and pepper. Allow to cool completely (you can also prepare it a day ahead).

4. In a large pot heat about 2 quarts / 2 liters of vegetable oil until thermometer shows 350 °F / 180 °C. 

5. Form small rice balls and cover them with bread crumbs. Transfer the rice balls (in batches) to the pan and fry them golden brown, 1 to 2 minutes per side.

6. Serve with dried tomato paste or your favorite dip and a green salad, if desired. ENJOY!