A classic Italian treat, with a low cost vegan twist.
Course Appetizer, Side Dish
Cuisine Italian, Italian-inspired
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 15Balls
Author Two Market Girls
Ingredients
1tbspoilplus 1 tsp for air fryer
1cuprice
2cupswaterplus additional depending on rice
1can tomato soup
1tbsphot chili powderoptional
2cupsmelba toast crackers
1can coconut milk
2tspItalian seasoning
Instructions
Add 1 tbsp of oil to a medium pot for about 1 minute. Add your rice and pan fry for about 2 minutes.
Add your water, can of tomato soup and chili powder if you are adding it to your pot and mix until all incorporated. Bring to a boil, then drop temperature to low and simmer for about 30 minutes. Be sure to stir about every 5 minutes to ensure nothing is sticking to the bottom of the pot. Once all the water has been absorbed, you may need to add more water depending on your rice, give it a quick taste and add another 1/2 cup of water if uncooked. You are looking for a creamy risotto consistency.
Spread your tomato risotto on a lined baking sheet until completely cooled.
To a food processor add your crackers and Italian seasoning and process until a bread crumb consistency.
Add your coconut milk to a bowl and your bread crumbs to another bowl.
Once your rice is completely cooled, roll into about 15 even balls (or whatever size you want). Then coat in the coconut milk and then in bread crumbs. Add to your air fryer. If you are using an Acti-Fry be sure to removed the turning paddle.
Add 1 tsp of oil to your air fryer and cook your balls until crispy. This will take anywhere between 20-30 minutes depending on your air fryer. Be sure to check in every 10 minutes, and flip and rotate your balls in order for an even cook.