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Risotto Balls

Say hello to one of the best things you will have ever eaten! We take the ever delicious Risotto, form into balls, and fry them to perfection!


12oz of mushrooms, chopped

1 tbl of chopped garlic

2 cups of arborio rice

4-6 cups of vegetable broth, (I used Better Than Bouillon No Beef Broth)

4 tbl of Earth Balance Butter

Salt and Pepper

1/4 cup nutritional yeast

1/4 cup of Follow Your Heart Vegan Cream Cheese

1-2 cups of breadcrumbs or cracker crumbs

Juice from large can of chickpeas (Aquafaba)


Marinara Sauce

Risotto Directions:

In a large pot add your broth

Cook until heated, then keep warm on low burner

In a large frying pan add 1 tbl of butter and heat over medium high

Add in your mushrooms

Cook down for roughly 8-10 minutes

Add in your garlic and cook for an additional 1-2 minutes

Season with salt and pepper

Remove from pan and set aside

Return pan to heat and add in 1 tbl of olive oil

Add in your rice

Mix until starting to turn opaque

Slowly start add in your warm broth, 1/3 cup at at time

Mix in broth every time

Cook until no liquid and repeat

Continue the same process for roughly 25-30 minutes until rice is tender

Once tender turn off heat

Add in 2 tbl of butter and your mushroom mix

Mix well

Add in your nutritional yeast, cream cheese and season with salt and pepper

Mix well

Remove from heat and cool

Risotto Balls Directions:

Place your flour in one bowl, bread crumbs in a bowl and your aquafaba in a bowl

Take your cooled risotto and form into roughly 1 inch balls

Place into flour to coat

Then into aquafaba

Followed by your breadcrumbs, making sure to fully coat

Place onto a baking sheet

Repeat with remaining balls

Heat oil in a frying pan

(Enough oil to cover at least half the ball)

Once oil is hot add in your balls

Fry on each side until golden, roughly 2 minutes

Remove and repeat

Serve with Marinara Sauce


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