Sicilian Arancini Balls

A plant-based reimagining of the Sicilian classic these golden-crisp balls encase a savoury filling of lentils, mushrooms and basil. Served with slow roasted tomatoes and a vibrant basil sauce, they are equally delightful as an entrée or main course.

How long will it take?

1 ½ hours

What’s the serving size?

Makes 12-14 balls

What do I need?

For Slow-Roasted Cherry Tomatoes

250 g cherry tomatoes, halved
2 tbsp olive oil
1 tbsp balsamic vinegar
Pinch of sea salt
Pinch of freshly ground black pepper

For Basil Sauce

1 cup fresh basil leaves
¼ cup olive oil
1 tbsp lemon juice
1 clove garlic, minced
2 tbsp pine nuts
Salt, to taste

For the risotto base

2 tbsp olive oil
1 small brown onion, finely chopped
2 cloves garlic, minced
1 ½ cups Arborio rice
½ cup dry white wine
4 cups vegetable stock, warmed
½ cup nutritional yeast, optional for cheesy flavour
2 tbsp olive oil
Salt, to taste
Freshly ground black pepper, to taste

For the filling

1 tbsp olive oil
1 small brown onion, finely diced
1 cup mushrooms, finely chopped
1 cup cooked lentils (brown or green)
½ cup passata
1 tbsp fresh basil, chopped
Salt, to taste
Freshly ground black pepper, to taste

For coating

1 cup plain flour
1 cup plant-based milk
2 cups panko breadcrumbs

For frying

Vegetable or sunflower oil

How do I make it?

Preheat oven to 150C.
Arrange cherry tomatoes cut-side up on a baking tray. Drizzle with olive oil and balsamic, season with salt and pepper. Roast for 45 – 60 minutes until soft, slightly shrivelled, and caramelised. Set aside.
Make the basil sauce by blending basil, olive oil, lemon juice, garlic, and pine nuts until smooth. Season with salt to taste. Refrigerate until ready to serve.
Make the risotto base by heating olive oil in a large pan over medium heat. Add onion and garlic and sauté until softened.
Stir in Arborio rice and toast for 1–2 minutes until slightly translucent.
Pour in wine and let it absorb.
Add hot stock, one ladle at a time, stirring until absorbed before adding more. Continue until rice is tender and creamy, about 18–20 minutes.
Stir in nutritional yeast, olive oil, salt, and pepper. Spread onto a tray to cool completely (best chilled for shaping).
Prepare the filling by heating olive oil in a skillet. Add onion and sauté until soft. Add mushrooms and cook until moisture evaporates.
Stir in lentils, passata, basil, salt, and pepper. Cook 5 – 6 minutes until thickened. Set aside to cool.
Shape the arancini using damp hands to take a small handful of risotto and flatten into a disc.
Place 1–2 teaspoons of filling in the centre, then fold rice around it, shaping into a ball. Repeat with remaining rice and filling.
To coat the arancini place flour, plant-based milk, and breadcrumbs in three separate bowls.
Roll each ball in flour, dip in milk, then coat in breadcrumbs. Place on a tray.
Heat oil in a deep saucepan to 170C. Fry balls in batches for 3 – 4 minutes until crisp and golden. Drain on paper towel.
Serve balls with tomatoes and dollops of the Basil Sauce.