We are super excited to share this vegan asparagus arancini recipe with you, as both Marta and I grew up gorging on these crispy croquettes in our early years in Italy.
Building on our knowledge of the classic recipe and its many variations, we bring you a fun alternative with asparagus that is both tasty and vegan. For health's sake, we ditched dairy and other high-fat ingredients and turned to oven-baking instead of frying.
Compared to the classic recipe, our asparagus croquettes have four times fewer saturated fats and double the amount the fibres.
Arancini are a street-food delicacy from Sicily. Simply put, an arancina is a fried rice croquette shaped into either a ball or a cone, filled with all sort of ingredients. If you have ever been on a trip to the southern regions of Italy, you probably had a chance to try these godsend treats at their utmost perfection.
Just like pizza, arancini enable us to choose whichever ingredient we fancy as filling. So there are hundreds of different types that have evolved from the original rice ball with a heart of ragù sauce.
For this recipe, we have combined the freshness of asparagus and lemon with the sweetness of cashew nuts. The result is a unique creamy filling that bursts with flavour.
Enough said? Let's go then! Follow our easy recipe steps below and enjoy crispy asparagus risotto balls in no time.