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.


  • 300 g rice
  • 100 g shallot, chopped
  • 1 l vegan broth
  • olive oil for frying
  • 200 g vegan parmesan, grated
  • 200 g Pulled Oats® Veggie Mince
  • 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 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.

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