Pulled Oats® filled arancini

40 pieces

Southern Italian risotto. Risotto is mainly a Northern Italian affair, so when the South Italians eat it they make sure to deep-fry it in small balls called arancini (orange in Italian). It has to do with the heat, we assume.

prep time 30 min


  • 300 g rice
  • 240 g Pulled Oats® Nude
  • 100 g shallot, chopped
  • 1 l vegan broth
  • olive oil for frying
  • 200 g vegan parmesan, grated
  • 2 tsp cinnamon
  • 2 chili, chopped
  • 20 g parsley, chopped
  • 2 orange, pressed and zest
  • 4 dl panko
  • 6 dl tomato sauce
  • 100 g roasted pine nuts
  • cooking oil


  1. Make a risotto with brown shallots and vegan broth, taste with orange juice and grated peel. Finish with grated vegan parmesan. Cool down.
  2. Roast Pulled Oats® on medium-high heat with cinnamon and chilli, finish with parsley.
  3. Roll about 30 g of rice balls that you fill with about 10 g of Pulled Oats®. Then roll the balls in panko.
  4. Fry them until they float up, serve with tomato sauce and garnish with pine nuts and more parsley.