Cooking time: 60 min

4 servings

A sliced arancini ball made with Toonish Tomat on a white plate. Behind it is another white plate with many arancini balls and two Toonish Tomat tubs.

Arancini are Italian rice balls stuffed and coated in breadcrumbs and deep fried. Sometimes they have tasty things inside – like Toonish!


  • 1 yellow onion
  • 350 g risottorice
  • Olive oil for frying
  • 1 dl white wine
  • 1 dice of broth
  • 10-11 dl water
  • Fresh basil
  • Zest of 1 lemon
  • 1 dl of grated parmesan cheese
  • 30 g of butter (vegan)
  • Salt & pepper to taste
  • 1 pack of Toonish tomato
  • 2 dl breadcrumbs
  • Rapeseed oil for deep frying
  • Aoili
  • 0,5 sl chick pea spade
  • 4 teaspoons of lemon juice
  • 1 clove of garlic
  • 2,5 dl rapeseedoil
  • 2 teaspoons of truffle oil
  • Truffle salt, salt and pepper to taste


  1. Finely chop basil, onion and grate lemon zest.
  2. Heat up olivoil in a pot, fry onions 2 min, add risotto rice and fry another minute.
  3. Add white wine and bring to the boil. Crumble one bouillon cube and add a little water at a time, stirring, until all the water has boiled in and the risotto rice is cooked through. The risotto is ready after 18-20 minutes. Stir in the basil and lemon zest after half the time.
  4. Turn down butter and grated parmesan cheese. Taste with a little salt and freshly ground black pepper. Let cool.
  5. Mix the Toonish Tomat and chickpea spade into the risotto. Shape into round balls. Dip in breadcrumbs and place on a platter.
  6. Fry the arancini balls golden brown in rapeseed oil and let drain on a plate with kitchen paper.
A red circle that says 100% plant-based fish

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