Crispy, golden, and packed with flavor, these Leek Arancini are little bites of heaven! Imagine biting into a crunchy exterior to reveal a soft, cheesy, and flavorful risotto center. Paired with a refreshing Pea & Mint Dressing, these Italian-inspired rice balls take on a fresh and vibrant twist. Whether you’re serving them as a party snack, appetizer, or a fun dinner addition, this recipe is sure to impress.
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Why You’ll Love Leek Arancini with Pea & Mint Dressing
- Crispy & Golden: Perfectly crunchy on the outside, creamy on the inside.
- Deliciously Savory: The sweet, mellow flavor of leeks pairs beautifully with cheesy risotto.
- Refreshing Dressing: The pea & mint sauce adds a bright, herby contrast to the richness.
- Great for Any Occasion: Serve as an appetizer, snack, or part of a main meal.
- Freezer-Friendly: Make a batch and freeze for a quick, homemade treat anytime.
Ingredients in Leek Arancini
These little risotto balls come together with a handful of simple ingredients:
- Leeks: Mild and slightly sweet, adding a delicate onion-like flavor.
- Arborio Rice: The key to a creamy risotto texture inside the arancini.
- Vegetable Stock: Infuses the rice with rich, savory depth.
- Parmesan Cheese (or Vegan Alternative): Adds a salty, umami-rich kick.
- Mozzarella (Optional): For a gooey, melty center.
- Garlic & Butter: Enhances the flavor of the leeks and risotto.
- White Wine: Adds a touch of acidity and depth to the rice.
- Breadcrumbs: Coats the arancini for that essential crispy crunch.
- Flour & Egg (or plant-based alternatives): Helps bind everything together for frying.
- Oil for Frying: Use a neutral oil like vegetable or sunflower oil for crispiness.
Ingredients in Pea & Mint Dressing
This dressing brings a refreshing contrast to the rich arancini:
- Peas: Sweet and vibrant, adding a pop of color and freshness.
- Fresh Mint: Brightens up the sauce with a cooling herbaceous note.
- Lemon Juice: Adds a zesty touch to balance the flavors.
- Olive Oil: Helps blend the dressing into a smooth, silky texture.
- Garlic & Salt: Enhances the natural flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s turn risotto into something crispy and irresistible!
- Make the Risotto: In a pan, sauté the leeks and garlic in butter until soft. Stir in the arborio rice and cook for a minute before adding white wine. Gradually add vegetable stock, stirring frequently, until the rice is tender and creamy. Stir in Parmesan and season to taste. Let cool completely.
- Shape the Arancini: Once the risotto is cooled, take a small handful and shape it into a ball. If using mozzarella, press a small cube into the center and seal the risotto around it.
- Coat for Frying: Roll each ball in flour, dip in beaten egg, then coat in breadcrumbs. Ensure they’re evenly coated for that perfect crunch.
- Fry Until Golden: Heat oil in a deep pan and fry the arancini until golden brown and crispy. Drain on paper towels.
- Make the Pea & Mint Dressing: Blend peas, mint, lemon juice, olive oil, garlic, and salt until smooth. Adjust consistency with water if needed.
- Serve & Enjoy: Drizzle the dressing over the arancini or serve it as a dipping sauce. Enjoy hot and crispy!
How to Serve Leek Arancini with Pea & Mint Dressing
- As a Party Appetizer: Arrange on a platter with a bowl of the dressing for dipping.
- With a Fresh Salad: Serve alongside a light green salad for a balanced meal.
- Topped with Extra Parmesan: A sprinkle of cheese never hurts!
- Paired with a Glass of White Wine: The crisp acidity of white wine complements the creamy risotto flavors beautifully.
Additional Tips
- Let the Risotto Cool Completely: This makes shaping much easier.
- Double-Coat for Extra Crunch: For a thicker, crunchier crust, repeat the egg and breadcrumb step.
- Air Fryer Option: Air fry at 375°F (190°C) for 12–15 minutes, flipping halfway.
- Make Ahead: Prepare the risotto a day in advance for stress-free cooking.
- Freeze for Later: Freeze uncooked arancini and fry straight from frozen when needed.
FAQ Section
Q1: Can I bake these instead of frying?
A1: Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until crispy.
Q2: How do I store leftover arancini?
A2: Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Q3: Can I make these vegan?
A3: Absolutely! Use plant-based cheese and replace the egg with a flax egg or dairy-free milk for binding.
Q4: What other dips pair well with arancini?
A4: Try serving them with marinara sauce, garlic aioli, or a spicy sriracha mayo.
Q5: Can I use a different rice?
A5: Arborio rice is best for its creamy texture, but you can try carnaroli or sushi rice as an alternative.
Q6: How do I prevent arancini from falling apart while frying?
A6: Make sure the risotto is well-chilled before shaping, and press the coating firmly onto each ball.
Q7: Can I use frozen peas for the dressing?
A7: Yes! Just blanch them in hot water for a minute before blending.
Q8: How can I add more flavor to the risotto?
A8: Add a splash of truffle oil, a pinch of saffron, or some sautéed mushrooms for extra depth.
Q9: What’s the best way to get a perfectly round shape?
A9: Lightly oil your hands before rolling to prevent sticking and ensure smooth, even balls.
Q10: Can I serve these cold?
A10: They’re best hot and crispy, but they can also be enjoyed at room temperature for picnics or packed lunches.
Final Thoughts
Leek Arancini with Pea & Mint Dressing is a crispy, creamy, and utterly satisfying dish that brings together comfort and freshness in every bite. Whether you’re making them for a gathering, a special dinner, or just because, these golden risotto balls are guaranteed to impress. Give them a try you’ll be hooked!
Print
Leek Arancini with Pea & Mint Dressing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Italian
Description
These crispy Leek Arancini are made from leftover leek and pea risotto, coated in golden toasted breadcrumbs, and served with a fresh pea and mint dressing. Perfect for an appetizer or snack, this plant-based recipe is packed with flavor!
Ingredients
For the Arancini:
- 300g leftover leek and pea risotto
- 150g breadcrumbs
- 1/4 cup oat milk
- 3 tbsp flour
- 3 tbsp rapeseed oil (for frying)
For the Pea & Mint Dressing:
- 1/4 cup peas
- 10g fresh mint (about 4 stalks, leaves only)
- 3/4 cup olive oil
- Pinch of salt and pepper
- Juice of 1/2 lime
Instructions
Prepare the Breadcrumbs:
- Preheat the oven to 180ºC (350ºF).
- Spread the breadcrumbs evenly on a baking tray and toast for 5 minutes until golden.
Prepare the Arancini:
- Set up three bowls: one with flour, one with oat milk, and one with the toasted breadcrumbs.
- Roll the leftover risotto into balls, slightly smaller than a golf ball.
- Coat each ball in flour, dip in oat milk, then roll in breadcrumbs to fully coat.
- Heat 3 tbsp rapeseed oil in a non-stick pan over high heat.
- Fry the arancini in batches, turning occasionally, until golden brown.
- Transfer to a plate lined with kitchen roll to soak up excess oil.
Prepare the Pea & Mint Dressing:
- Remove the mint leaves from the stalks.
- Add all dressing ingredients (peas, mint, olive oil, salt, pepper, and lime juice) to a food processor.
- Blend until smooth. Adjust seasoning if needed.
Serve & Enjoy!
- Serve the crispy Leek Arancini with the Pea & Mint Dressing on the side.
Notes
- Crispier Option: Bake at 200ºC (400ºF) for 15-20 minutes instead of frying.
- Extra Flavor: Add nutritional yeast or vegan Parmesan to the breadcrumbs.
- Gluten-Free: Use GF breadcrumbs and flour.
Nutrition
- Serving Size: 2 arancini
- Calories: 210 kcal
- Sugar: 1g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg