A delicious plant-based take on the traditional Italian snack.

If you want to make your own risotto, here’s our recipe, or use pre-made risotto if you wish! This makes about 8-10 balls, use a large dice size chunk of smoky Applewood for your melting centre. Video recipe below!

  • Duration
  • Cook Time
  • Prep Time
  • 8-10 BallsServings


    • 1 onion
    • 2 cloves of garlic
    • 2 sticks of celery
    • 250g risotto rice
    • 150ml vermouth
    • 1 tsp. yeast extract
    • 1 tbsp. mustard
    • Veg stock pot/cube
    • Vegan Applewood
    • Black pepper
    • Olive oil
    • Vegetable oil for the fryer


  1. These arancini can be made with any left over risotto but here is my favourite basic recipe!
  2. Finely dice an onion, celery and the garlic and slowly cook in olive oil until soft and translucent.
  3. Once your onions are cooked add the in the rice and stir well until the rice starts to look translucent around the edges.
  4. Add a stock cube, 1 tsp. of marmite, 1 tbsp. of mustard and a decent amount of black pepper and then slowly start adding hot water stirring frequently and adding more water once the rice has dried out.
  5. Continue this process for approx. 25-30 mins until the rice is cooked. Let the cooked rice cool quickly ( spread out in a tray) then refrigerate until needed.
  6. To make the arancini mould the risotto around a cube of applewood, then coat in breadcrumbs (I use panko breadcrumbs for extra crunch).
  7. Deep fry at 180 degrees for 6-8mins until golden brown and hot all the way through.
  8. Serve with a delicious Marinara tomato sauce or vegan pesto. 

Applewood Vegan will launch in 251 Asda stores nationwide in October, RRP £2.30 for a 200g block. In January 2020 it will be rolled out to all other food retailers and the entire food service. For more information, visit  www.applewoodcheese.co.uk/vegan

Nutrition Information

  • Serving Size: 8-10

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